Bavarian Stroganoff Recipe
Spaetzle in a rich sour cream sauce with mushrooms, onions and your choice of chicken, pork, brisket, sausage or beef.
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Ingredients
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Spaetzle
Sauce
Method
Preparing the Spaetzle
- 1
Make the Spaetzle Dough
In a large bowl, combine the all-purpose flour and salt. Make a well in the center and add the eggs and milk. Stir until the mixture is smooth and thick.
- 2
Cook the Spaetzle
Bring a large pot of salted water to a boil. Using a spaetzle maker or a colander, press the dough into the boiling water. Cook for about 2-3 minutes, or until the spaetzle floats to the surface. Remove with a slotted spoon and set aside.
Making the Sauce
- 3
Sauté the Vegetables
In a large skillet, melt the butter over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the sliced mushrooms and cook until softened, about 4-5 minutes.
- 4
Add the Meat
Add your choice of cooked meat (chicken, pork, brisket, sausage, or beef) to the skillet and stir to combine.
- 5
Combine the Sauce Ingredients
Stir in the chicken broth, sour cream, paprika, black pepper, and salt. Cook over medium heat until heated through, about 5 minutes.
Bringing it All Together
- 6
Mix the Spaetzle and Sauce
Fold the cooked spaetzle into the sauce, ensuring it is well coated. Heat for an additional 2-3 minutes to allow flavors to meld.
- 7
Serve
Serve the Bavarian Stroganoff hot, garnished with fresh herbs if desired.