Ingredients
Makes 4 servings
Gravy
1tbsp olive oil
2 cups beef broth
8oz button mushrooms
4tbsp butter
1tsp soy sauce
1 sprig thyme
1/2 tsp sugar
1 tsp dijon mustard
salt as needed
pepper as needed
Spaetzel
1/2 cup all-purpose flour
1 egg
1/2 tsp kosher salt
1 tablespoon sour cream
3 tablespoons milk
1 tbsp butter
parsley for garnish
Procedure
Mushroom Gravy
Chop rinse and dry button mushrooms.
Preheat stainless steel saute pan .
Add 1tbsp butter and 1 tbsp olive oil.
Add mushrooms once oil is hot enough.
Once mushrooms are tender add thyme sprigs and turn to medium, cook for about 2 min.
push mushrooms to the side and add 3tbsp butter.
Once butter is melted add 3tbsp flour.
Start by mixing butter and flour, then mix with mushrooms.
Once flour flavor is gone and nutty mushroom flavor is present, add beef broth.
mix together and incorporate roux then add soy sauce.
Simmer and reduce on medium low heat until thick (about 8min).
Add sugar and dijon mustard.
Salt and pepper to taste.
Spaetzel
Bring a pot of salted water to a boil.
Add flour, egg, sour cream, milk, and salt to a mixing bowl.
Mix until firm enough.
Using the smooth side of a cheese grater, form the spaetzel into the boiling water.
Boil until they float to the top.
Salt and butter as desired, and top with gravy.
Garnish with parsley.
Mahlzeit!
