Name: Beef Stroganoff with Peppered Spaetzle
Yield: Makes 8 servings
Ingredients: 2 tablespoons unsalted butter; 10 shallots, sliced crosswise into approximately 1/4-inch-thick rings; 1 cup sugar; 1/2 cup sherry vinegar; 4 cups all-purpose flour; 1 tablespoon kosher salt; 2 tablespoons freshly ground black pepper; 2 large eggs; 1 cup sour cream; 1/2 cup crème fraîche; 1 tablespoon freshly ground black pepper, plus more to taste; 3 tablespoons olive oil; 3 cups (about 12 ounces) black trumpet, portobello, or cremini mushrooms, thoroughly cleaned and roughly chopped; 5 cloves garlic, finely chopped; 1 shallot, finely chopped; 4 sprigs fresh thyme, leaves removed and chopped; 6 tablespoons sherry vinegar, plus more to taste; 1/2 cup beef stock; 3/4 cup grapeseed oil; 2 tablespoons truffle oil (optional); 4 (1-inch thick) beef tenderloin steaks (about 2 pounds total); 3 tablespoons olive oil; 2 tablespoons unsalted butter; 1/2 cup fresh dill, minced; Blender; spaetzle maker, food mill, or colander (If using a colander to make the spaetzle, you'll need two—one to make the spaetzle and one to drain it.)

Beef Stroganoff with Peppered SpaetzleLara Ferroni

Chef Graham Elliot, of restaurants Graham Elliot and Grahamwich in Chicago, shared this recipe as part of a Tree-Trimming Party Menu he created exclusively for Epicurious. The hearty winter dish conjures memories of childhood, with a comforting mix of red meat, mushrooms, cream, and dumplings. If you need to save time, store-bought egg noodles can be used as a substitute for the spaetzle. Black trumpet mushrooms tend to be very dirty from the forest floor. They should be rinsed multiple times before being considered clean. Once rinsed and cleaned, let them rest and drain on a rack or dry towel.