SPAETZLE AND BEEF WITH PAPRIKA SAUCE

SPAETZLE AND BEEF WITH PAPRIKA SAUCE image

Number Of Ingredients 24

Spaetzle Ingredients:
4 Egg yolks
1 Egg
1 ¼ C Milk
½ C Half and half
3 C Flour
¼ t Nutmeg
½ t Pepper
1 T Parsley, preferably fresh
3 T Salted butter, softened
½ C Olive oil or Grapeseed oil
3 T Salted butter
Meat Sauce Ingredients:
1 ½ lbs Thin skirt steak, cut into bit-size strips
1 Brown onion, very finely chopped
3 T Butter
¼ C Olive oil or Grapeseed oil
4 T Flour
1 T Paprika
Salt & pepper
1 ¼ C Beef broth
1 C Half and half
¼ C Sour cream
2 C Chard (chopped bite-size) or baby spinach

Steps:

Spaetzle 1. Beat the egg yolks, egg, milk and half and half together in a small bowl 2. In a larger bowl, combine the flour, nutmeg, salt, pepper and parsley. Add the butter, and egg mixture and mix until well blended, but don't over mix. Refrigerate covered for at least an hour (or overnight). 3. Bring a large pot of generously salted water to a boil. Use a perforated hole pan or a metal colander to push the batter through the holes into the boiling water. 4. Cook each batch for 4 to 5 minutes, until the spaetzle floats on the top of the water, then transfer into a bowl of cold water with a slotted spoon. 5. When all spaetzle is cooked, drain well and toss in ¼ C of the oil. 6. Heat the remaining oil and butter in a large skillet. Add the fully drained spaetzle and sauté until golden. Sauce 1. Combine flour, paprika , salt and pepper into a bowl. Dredge beef in the flour mixture. 2. Melt the butter in large skillet and fry onion until golden (about 8 minutes). Add the beef and cook until browned. Scatter the remaining flour and paprika mixture over the top and stir to make a roux. Mix until smooth then slowly add the broth, whisking continuously. 3. Bring the sauce to a simmer and cook for about 10 minutes, until thickened. 4. Stir in the half and half and sour cream, and bring back to a simmer. 5. Add the chard or spinach and stir in just for a minute, then turn off heat. Combine the sauce and spaetzle and enjoy