Steak and Spaetzle

I made Spaetzle for the first time since my cooking class at Sur la Table years ago. I had been watching Secrets of a Restaurant Chef, which I love, and she inspired me to give it a try at home. The result is a very warm, earthy side dish. That being said, the clean up was not so fun at all. The dough is quite sticky and hardens because the pan gets so hot. I am not sure I will make it again, mainly because C said it was “too doughy” and “too mushroomy”. I used flat leaf parsley and thyme.

I served it with a pan seared NY Strip, just brushed it with some olive oil and sprinkled with some salt and pepper, seared both sides, finishing in the oven.


Fresh Herb Spaetzle

2 1/4 cups all purpose flour
1 teaspoon salt
1/4 teaspoon ground white pepper
1/8 teaspoon ground nutmeg
3 large eggs
3/4 cup whole milk
8 teaspoons minced assorted fresh herbs (such as parsley, thyme, rosemary, and chives), divided

4 tablespoons (1/2 stick) butter, divided
2 tablespoons extra-virgin olive oil, divided
8 ounces mushrooms, thinly sliced
1 medium shallot, chopped

Blend flour, salt, pepper, and nutmeg in large bowl. Whisk in eggs and milk, forming soft batter. Mix in half of herbs.

Bring large pot of salted water to boil. Butter large bowl. Working with 1/3 cup batter at a time and using rubber spatula, press batter directly into boiling water through 1/4-inch holes on coarse grater, strainer, or wide ladle. Stir spaetzle to separate and boil 2 minutes. Using fine sieve, scoop spaetzle from pot, drain well, and transfer to buttered bowl. (Can be prepared 3 hours ahead. Let stand at room temperature.)

Melt 2 tablespoons butter with 1 tablespoon oil in heavy large skillet over medium heat. Add mushrooms; sauté until beginning to soften, about 4 minutes. Add shallot; sauté until beginning to soften, about 5 minutes. Add remaining 2 tablespoons butter, 1 tablespoon oil, and spaetzle. Sauté until spaetzle begin to brown, stirring often, about 10 minutes. Mix in remaining herbs; season with salt and pepper.

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