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Gourmet Food WorldRecipesEntreesBeef Stroganoff with Homemade Spaetzle Recipe
Beef Stroganoff with Homemade Spaetzle Recipe

Beef Stroganoff with Homemade Spaetzle Recipe

by Gourmet Food World
A classic German recipe of succulent beef stew served with tiny pasta called spaetzle only looks complicated to make. You'll have to invest in some special equipment if you want to get the spatzle right, or just serve it with rice or short noodles. Our recipe is light on the cream so it's not as heavy, and let's the tenderness and rich flavor of the meat shine. Use your favorite Wagyu or Grass Fed beef cut - they'll each add their own flavor.

Prep Time:
Cook Time:
Total Time:
Yield: Serves 4

Beef Stroganoff with Homemade Spaetzle Recipe Instructions


For the Stroganoff
  • 2 oz. girolle mushrooms, dried
  • 2 cups meat stock
  • 4 tomatoes, deseeded and peeled
  • ½ stick butter
  • 1 and ½ tbsp dijon mustard
  • 1 tbsp worcestershire sauce
  • 2 tsp paprika
  • 1 and ½ lb. meat tenderloin (Wagyu, Grass fed)
  • Salt and pepper
  • ¾ cup cognac
  • ¾ cup cream
  • ¼ cup natural Greek yogurt
  • 2 tbsp chopped parsley
For the Spaetzle
  • 2 cups full all purpose flour
  • 4 eggs
  • 1 cup waterr
  • ½ cup soda water + more if necessary
  • 1 tsp salt
  • ½ tsp nutmeg
  • ½ stick butter
  • 1 tbsp olive oil


  1. Put the girgolas in a bowl, cover with the hot stock and let hydrate.
  2. Cut the sirloin in strips 2,5 in long x ½ in wide and season with salt and pepper.
  3. Melt the butter in a cooking pot and cook the meat over high heat until it changes the color, divided in 3 or 4 parts (in batches), keeping the cooked meat apart each time. When all the meat is cooked return to the cooking pot on top of a low heat.
  4. Put a metal ladle with the cognac on top of the fire in the stove. When it is hot move it a little to ignite and add to the meat. Mix with a wooden spoon until there are no more flames.
  5. Add the tomatoes and cook 7 to 8 minutes at low heat.
  6. Add Dijon mustard, Worcestershire sauce, paprika and meat stock. Mix and add the meat stock and the mushrooms with ¼ cup of the stock in which they were hydrate, if there are big pieces, chop into small pieces before adding. Cook 5 to 8 minutes more at low heat.
  7. Add the cream, mix and reserve hot it hot.
  8. Sift the flour to a bowl.
  9. Make a hole in the center. Put the eggs, the water, the soda and mix to get a soft and a little thick. Season with salt, pepper and nutmeg.
  10. Boil a big pot of salted water.
  11. Put the spätzle maker or press on top of the pot, pour a cup of dough and press do that little pieces of dough (spaetzle) will fall into the boiling water. As soon as the rise to the top, cook for 1 more minute, and remove with a hand strainer or colander and transfer to a bowl of cold water.
  12. When you've cooked all the spatula, strain. Heat a saucepan and add 1/2 stick of butter and olive oil. Add the spaetzl and cook for a 1 or 2 minutes. Serve with the stroganoff and garnish with parsley.

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Recipe Questions And Answers

Q: I will be making spaetzle in advance of an event for about 100 people. Any suggestions as to how I might make ahead. Is it OK to prepare to the point of removing from the boiling water then cooling in ice water and then storing in the refrigerator for a few days. If this is OK how can I continue the preparing the spaetzle on the day when the attendees come for the dinner. The idea is to serve everybody at the same time so I need to make a large batch of the refrigerated spaetzle all at once, not frying individually in a pan for each serving. Any advice would be very helpful. Thanks in advance.
A: The Spaetzle can be cooked (boiled) and then removed from water and strained. Then they can be put in freezer bags and frozen down. You can then defrost them and fry them as you would with freshly made Spaetzle.