Ingredients
For the Spaetzle
- 1 ½ cups flour
- ¾ teaspoon salt
- ¼ teaspoon freshly grated nutmeg
- 3 eggs
- ⅓ cup + 1 tablespoon milk
For the Hunter’s Sauce
- 2 tablespoons butter
- 1 tablespoon vegetable oil
- 300g cremini mushrooms, sliced
- 1 cooking onion, diced
- 1 clove garlic, minced
- 2 tablespoons tomato paste
- 1 ½ tablespoons flour
- 1 ½ cups beef broth
- 2 teaspoons grainy mustard
- ⅓ cup 35% cream
Directions
Spray a large baking sheet with cooking spray
For the Spaetzle
- Add the flour, salt and nutmeg to a bowl and stir to combine.
- In a separate bowl, whisk together the eggs and milk.
- Pour the wet mixture into the dry ingredients and whisk until well combined. Set aside for 30 minutes.
- In the meantime, add the butter and oil to a skillet set over medium heat. Once the butter is melted add the mushrooms and onions and cook for about 10-12 minutes until the mushrooms are soft and starting to brown.
- Stir in the garlic and cook for another minute. Stir in the tomato paste and cook for another two minutes, stirring occasionally.
- Whisk in the flour and cook for another minute.
- Whisk in the beef broth. Bring to a simmer and cook for about 5 minutes to reduce the sauce slightly.
- Stir in the grainy mustard and heavy cream. Simmer for another 3 minutes until the sauce is nice and thick.
- Place a large pot of water on the stove and bring to a boil. Season the water with salt.
- Fill the hopper on the spaetzle maker with the spaetzle batter.
- Once the water is boiling, set the spaetzle maker (or colander with large holes) over the boiling water. Slide the hopper back and forth across the grate, forcing the batter through the holes into the water, using about ⅓ of the batter. Set the spaetzle maker aside. Once the spaetzle rises to the surface of the water, cook them for about a minute.
- Use a slotted spoon to transfer the cooked spaetzle to the prepared baking sheet. Repeat with the remaining batter.
- Serve the warm spaetzle with some of the hunter sauce.