Boeuf stroganoff with spaetzle and green salad

30 - 60 minutes
veal fillet (shoulder roast/sirloin)


Measure out the flour onto a large plate. Cut the meat into fine strips and roll these in the flour. Melt the vegetable fat in a pan over medium heat and sauté the shallots. Turn up the heat slightly and add the meat. Fry for about 5 minutes, turning constantly; the meat should still be pink and tender inside. Add the remaining ingredients, season to taste and bring back up to temperature, stirring constantly.

Wash and shred the lettuce. Whisk the shallots, lime juice, balsamic vinegar, basil oil, salt and pepper into a dressing for the salad.

Cook the spaetzle in lightly salted water, following the instructions on the packet. Serve into a bowl and fold the butter through.

For the Boeuf stroganoff:

  • 3 tbsp plain flour
  • 600 g veal fillet (shoulder roast/sirloin)
  • Vegetable fat for frying
  • 4 shallots, cut into strips
  • 150 g crème fraîche
  • 100 ml veal stock
  • 1 tbsp white wine vinegar
  • 1 tsp Dijon mustard
  • 1 tbsp tomato purée
  • salt
  • pepper

For the spaetzle and salad:

  • 1 head of lettuce
  • 2 shallots, finely diced
  • juice of 1 lime
  • white balsamic vinegar
  • basil oil
  • salt
  • pepper
  • 500 g spaetzle
  • 30 g butter

Nutrition values


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