Ingredients:
- 1 lb 2 oz of beef tenderloin scraps, cut into 3/4 by 1 1/2-inch strips
- 1 tsp dijonstyle mustard
Directions:
- In a medium saucepan, bring the veal stock to a simmer and reduce it to 1/4 of its original volume, until 1 cup of syrupy liquid remains (this may take up to 45 minutes). Set aside.
- Prepare the spatzle as directed in the above recipe.
- Heat a large heavy skillet over high heat until it is very hot, and add the vegetable oil. Saute the beef strips, tossing frequently, for 2 minutes, or until seared. Add the mushrooms and cook for 3 to 4 minutes more, tossing, until they give up their liquid. Add the mustard, cream, salt, a generous amount of pepper, and the reduced veal stock. Stir to mix thoroughly and remove from the heat.
- Make a bed of the spatzle in each of 6 shallow heated bowls, top with a generous spoonful of the ragout and lots of sauce, and sprinkle a few scallions over each.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 86.47 Kcal (362 kJ) | ||
| Calories from fat | 71.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.98g | 12% | |
|---|---|---|---|
| Cholesterol | 10.28mg | 3% | |
| Sodium | 283.46mg | 12% | |
| Potassium | 153.44mg | 3% | |
| Total Carbs | 2.73g | 1% | |
| Sugars | 1.62g | 6% | |
| Dietary Fiber | 0.68g | 3% | |
| Protein | 2.82g | 6% | |
| Vitamin C | 2.7mg | 5% | |
| Iron | 0.5mg | 3% | |
| Calcium | 26.7mg | 3% | |
| Amount Per 100 g | |||
| Calories | 40.85 Kcal (171 kJ) | ||
| Calories from fat | 33.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.77g | 12% | |
|---|---|---|---|
| Cholesterol | 4.85mg | 3% | |
| Sodium | 133.92mg | 12% | |
| Potassium | 72.5mg | 3% | |
| Total Carbs | 1.29g | 1% | |
| Sugars | 0.77g | 6% | |
| Dietary Fiber | 0.32g | 3% | |
| Protein | 1.33g | 6% | |
| Vitamin C | 1.3mg | 5% | |
| Iron | 0.2mg | 3% | |
| Calcium | 12.6mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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