This modern update on homey beef Stroganoff elevates it to a restaurant-worthy steak dinner: grilled flatiron steak on a bed of spaetzle with caramelized shallots and earthy, fragrant black trumpet mushrooms, topped with a drizzle of crème fraîche
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Make Ahead Tips
You can make and refrigerate the marmalade up to 1 week ahead; it will become very thick as it cools. The spaetzle can be made up to 1 day ahead. Refrigerate in an airtight container.
If you can’t find black trumpets, use portobellos instead.
We enjoyed this dish quite a bit. It's a lot of work and dirties up a good many pots, pans and bowls in the process. I left the salt as is in the spaetzle and thought that it was fine considering that it was all the salt used in the dish. We actually found the sweetness/tartness of the marmalade more overwhelming. But still, it was very good. Read my entire review at: http://bit.ly/zIHOR2
I made this for Valentine's Day and it was wonderful! I only used 1 tsp salt in the spaetzle which was fine. I used dried black trumpet mushrooms reconstituted because I couldn't find them locally and they were delish. I ordered grass fed flat iron steak from my butcher and it was the easiest most delicious cut of meat ever! Perfectly tender and juicy. Definitely needs to be cut at an angle to result in the most tender beautiful slices. It made a beautiful presentation for a dinner party and my guests loved it. I did make the shallot marmalade and spaetzle ahead which made the last minute prep quick and simple. Thank you for this intriguing update to an old fav!
I loved the shallot marmalade but couldn't find trumpet mushrooms so substituted shitake. I only used half the salt in the spaetzle, 4 t. seemed like too much, even using kosher salt. We were fairly happy with 2 t., and may even cut that back next time. Was the salt amount a mis-print??The spaetzle was fun to make and we'll definitely make it again.
Amazing!! A lot of this recipe was new territory for me, but well worth it in the end. Made the "Classic Beef Stroganoff" on Saturday & this on Sunday. This won my family's vote. Will definitely make again.
Miami chef Michelle Bernstein steps into the host role as Moveable Feast with Fine Cooking travels to Puerto Rico—an episode that was filmed in the summer prior to Hurricane Maria,…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?