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Grilled Steak and Peppered Spaetzle with Black Trumpet Mushrooms and Shallot Marmalade

Scott Phillips

Servings: 4

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


For the shallot marmalade:

  • 1 Tbs. unsalted butter
  • 8 oz. shallots, sliced 1/8 inch thick (1-1/2 cups)
  • 1/2 cup granulated sugar
  • 1/2 cup sherry vinegar

For the spaetzle:

  • 1 cup sour cream
  • 1/4 cup whole milk
  • 2 large eggs
  • 4 tsp. kosher salt
  • 1 tsp. freshly cracked black peppercorns
  • 9 oz. (2 cups) unbleached all-purpose flour

For the mushrooms:

  • 3 Tbs. extra-virgin olive oil
  • 5-1/4 oz. black trumpet mushrooms, washed and thickly sliced (3 cups)
  • 3 Tbs. finely chopped shallots
  • 2 Tbs. finely chopped garlic
  • 1-1/2 tsp. fresh thyme leaves
  • 2 Tbs. sherry vinegar; more to taste
  • 1-1/2 tsp. white truffle oil (optional)
  • Kosher salt and freshly ground black pepper
  • 2 tsp. extra-virgin olive oil

For the cooking the steaks and serving:

  • 4 6-oz. beef flatiron steaks
  • Kosher salt and freshly ground black pepper
  • 1/2 cup crème fraîche or sour cream, whisked to to loosen
  • 2 Tbs. unsalted butter
  • Dill sprigs, for garnish

Nutritional Information

  • Calories (kcal) : 1140
  • Fat Calories (kcal): 560
  • Fat (g): 63
  • Saturated Fat (g): 27
  • Polyunsaturated Fat (g): 4
  • Monounsaturated Fat (g): 26
  • Cholesterol (mg): 280
  • Sodium (mg): 1650
  • Carbohydrates (g): 95
  • Fiber (g): 3
  • Protein (g): 48


Make the shallot marmalade:

  • Melt the butter in a 3-quart saucepan over medium heat. Add the shallots and cook, stirring occasionally, until translucent, 3 to 5 minutes. Add the sugar and vinegar, reduce the heat to medium low, and cook, stirring occasionally, until thickened, about 15 minutes.

Make the spaetzle:

  • Bring a large pot of salted water to a boil over high heat. Have ready a large bowl of ice water.
  • Purée the sour cream, milk, eggs, salt, and cracked pepper in a blender until smooth. Pour the mixture into large bowl and fold in the flour.
  • To cook the spaetzle, place a spaetzle maker over the boiling water. Push the dough through the holes, letting it fall into the water below. (If you don’t have a spaetzle maker, use a rubber spatula to push the dough through the holes of a colander set over the pot of water.) The dough will form small dumplings as it drops into the water. Allow the spaetzle to rise to the surface and float for about 30 seconds before transferring it to the ice water with a slotted spoon. Let cool completely, about 5 minutes. Drain well, transfer to a large bowl, toss with the oil, and reserve.

Cook the mushrooms:

  • Heat the oil in a 12-inch skillet over high heat until very hot. Add the mushrooms and cook, stirring often, until softened, 5 minutes. Add the shallots, garlic, and thyme. Reduce the heat to medium and cook, stirring occasionally, until the mushrooms are tender, about 3 minutes. Stir in the sherry vinegar and continue to cook until the pan is almost dry, about 1 minute.
  • Take the pan off the heat and drizzle in the truffle oil (if using). Season to taste with salt and pepper, and a touch of vinegar, if necessary. Keep warm.

Grill the steaks and serve:

  • Season the steak generously with salt and pepper. Heat a grill pan (or a large cast-iron skillet) over medium-high heat until very hot. Working in batches if necessary, grill the beef until medium rare (130°F to 135°F on an instant-read thermometer), 2 to 3 minutes per side. Transfer to a cutting board and let rest for 5 minutes.
  • In a small bowl, combine the crème fraîche and 1/2 tsp. each salt and pepper.
  • Melt the butter in a 12-inch skillet over medium-high heat. Add the shallot marmalade and cook until heated through and thinned, about 2 minutes. Add the spaetzle and the mushrooms; cook, stirring, until heated through, 2 to 3 minutes.
  • Thinly slice the steak across the grain. Serve the steak over the spaetzle, drizzled with the crème fraîche and garnished with the dill sprigs.

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.


Rate or Review

Reviews (4 reviews)

  • User avater
    TheMomChef | 02/29/2012

    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

  • Kat21 | 02/15/2012

    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!

  • kbmoore | 01/30/2012

    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.

  • jjotto75 | 01/16/2012

    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.

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