Ingredients Jump to Instructions ↓

  1. 4 cups veal stock

  2. 2 tablespoons vegetable oil

  3. 1 pound 2 ounces of beef tenderloin scraps, cut into 3/4 by 1 1/2-inch strips

  4. 1/2 pound white button mushrooms , sliced

  5. 1 teaspoon Dijonstyle mustard

  6. 3 tablespoons heavy cream

  7. 1/2 teaspoon salt Freshly ground black pepper

  8. 4 scallions , white and green parts only, sliced 1/4-inch thick on the diagonal Spatzle (recipe above)

Instructions Jump to Ingredients ↑

  1. In a medium saucepan , bring the veal stock to a simmer and reduce it to 1/4 of its original volume, until 1 cup of syrupy liquid remains (this may take up to 45 minutes). Set aside.

  2. Prepare the spatzle as directed in the above recipe.

  3. Heat a large heavy skillet over high heat until it is very hot, and add the vegetable oil . Saute the beef strips, tossing frequently, for 2 minutes, or until seared. Add the mushrooms and cook for 3 to 4 minutes more, tossing, until they give up their liquid. Add the mustard , cream, salt, a generous amount of pepper, and the reduced veal stock. Stir to mix thoroughly and remove from the heat.

  4. Make a bed of the spatzle in each of 6 shallow heated bowls, top with a generous spoonful of the ragout and lots of sauce, and sprinkle a few scallions over each.


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