Rib Eye Beef Stroganoff, Spaetzli Dumplings
Ingredients
Yield: 4
Stroganoff
- 1500g Rib Eye Beef
- salt, pepper, paprika (in a 2:1:1 ratio)
- vegetable oil
Sauce
- 50g vegetable oil
- 250g red bell pepper, diced
- 100g gherkins, diced
- 100g onions
- 150g champignons
- 30g sweet paprika
- 200g red wine (deglaze and reduce)
- 200g demi-glace (gravy)
- 400g cream
- 30g parsley and thyme
- salt, pepper
Spaetzli Dumplings
- 400g bread flour
- 100g semolina
- 280g eggs
- 80 milk
- 80g water
- salt, nutmeg and tarragon
Garnish
- sour cream
- paprika
- baby spinach, rosemary
- small jug for the sauce on the side
Directions
Stroganoff
- Heat vegetable oil in a pan over high heat.
- Stir-fry the beef in small quantities until medium-rare. Avoid boiling.
- Remove the beef from the pan, deglaze with red wine, and reduce.
- Add the sauce and simmer until creamy. Check seasoning.
- Just before serving, return the meat to the sauce, preventing it from boiling.
Sauce
- Heat oil and sauté the vegetables briefly.
- Deglaze with red wine and reduce.
- Add demi-glace and paprika (reduces the risk of burning).
- Season and simmer for several minutes.
- Incorporate cream and herbs.
- Reintroduce the meat without boiling.
Spaetzli Dumplings
- Combine all ingredients in a mixing machine and beat until you have a smooth, semi-liquid dough.
- Allow the dough to rest for 30-40 minutes.
- Place a Spaetzli Tool over a pan of boiling salted water.
- Scrape portions of dough through the tool into the boiling water.
- Remove and cool in cold water.
- Reheat in a frying pan with melted butter.
- Arrange the Spaetzli around a pastry ring in the center of a pasta plate.
- Fill the center with the beef and a little sauce, serving the
remaining sauce on the side. - Garnish with a quenelle of sour cream dusted with paprika.
- Complete with baby spinach and a sprig of rosemary.