Spätzle With Mushroom Gravy

 

4 cups all purpose flour

1 tsp salt

1/2 tsp pepper

3/4 tsp nutmeg

6 eggs, beaten

1 cup milk ( more if needed)

 

1 tbsp olive oil

1 tbsp garlic butter

8oz mushrooms, sliced

3 sprigs fresh thyme, leaves removed from stem

1 tbsp tomato paste

2 tbsp flour

2 cups beef broth

2 tbsp 35% cream

1/4 cup sherry

 

Place flour in a bowl and combine with salt, pepper, and nutmeg. Make a well in the center and add the eggs and mix well. Slowly add the milk and beat until the mixture is thick, glossy, and has no lumps remaining. Press dough into salted boiling water. Let it cook until it floats to the top, remove with a slotted spoon and place into cold water. Cool, drain, cover and refrigerate. When ready to serve place some olive oil or butter in a sauté pan and cook the spätzle until it begin to brown. Heat the olive oil and garlic butter in a large skillet. Add the onion and sauté until translucent. Add mushrooms and thyme, sauté until golden, adding more olive oil if needed. Stir in the tomato paste and flour, cook for 2-3 minutes. Deglaze the pan with the sherry, scraping up any brown bits from the bottom. Add the beef broth, bring to a boil then reduce to a simmer. Cook stirring occasional until the liquid has reduced by half. Finish by stirring in the 35% cream. Serve over the spätzle with a dollop of sour cream if desired.