I made sourdough noodles a few weeks ago with a pencil asparagus pesto and, while this was good, L. apparently felt that the noodles needed a meatier sauce. I obliged by making a form of beef stroganoff with mushrooms to use as a sauce. Instead of making the sourdough pasta dough into noodles, this time I made them into spaetzle (as seen above) which is definitely the way to go with this dough. Please email me if you would like the noodle recipe; I haven't posted it as most people do not have a sourdough starter in their fridge.
1 lb beef stew meat, cubed
1 pint champignon mushrooms
1 pint morels
2 shallots, peeled and diced
2 cups beef stock
2 Tbsps Dijon mustard
1/2 cup sour cream
2 tsps olive oil
2 tsps flour
Salt and white pepper to taste
Preheat oven to 350.
Heat the oil in a large dutch oven over medium heat. Brown the beef pieces on all sides, a couple of minutes per side. You may have to do this in batches because you do not want to overcrowd the pan and steam the meat.
Once all the meat is seared, place it all back in the pot, sprinkle with flour, salt and pepper and add the shallots. Cook for a few minutes, turning often so that the shallots don't burn, to cook the flour.
Add the beef stock, stir a couple of times, cover and place in the oven for 90 minutes, until the meat is fork tender.
Remove from the oven, add mushrooms and mustard. Stir well to combine and cook for an additional 10 minutes.
Remove from oven again, stir in sour cream, adjust seasoning and serve with egg noodles, gnocchi or sourdough noodles.
