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

  1. Heat vegetable oil in a pan over high heat.
  2. Stir-fry the beef in small quantities until medium-rare. Avoid boiling.
  3. Remove the beef from the pan, deglaze with red wine, and reduce.
  4. Add the sauce and simmer until creamy. Check seasoning.
  5. Just before serving, return the meat to the sauce, preventing it from boiling.

Sauce

  1. Heat oil and sauté the vegetables briefly.
  2. Deglaze with red wine and reduce.
  3. Add demi-glace and paprika (reduces the risk of burning).
  4. Season and simmer for several minutes.
  5. Incorporate cream and herbs.
  6. Reintroduce the meat without boiling.

Spaetzli Dumplings

  1. Combine all ingredients in a mixing machine and beat until you have a smooth, semi-liquid dough.
  2. Allow the dough to rest for 30-40 minutes.
  3. Place a Spaetzli Tool over a pan of boiling salted water.
  4. Scrape portions of dough through the tool into the boiling water.
  5. Remove and cool in cold water.
  6. Reheat in a frying pan with melted butter.
  7. Arrange the Spaetzli around a pastry ring in the center of a pasta plate.
  8. Fill the center with the beef and a little sauce, serving the
    remaining sauce on the side.
  9. Garnish with a quenelle of sour cream dusted with paprika.
  10. Complete with baby spinach and a sprig of rosemary.