Dinner: Beef Stroganoff with Peppered Spaetzle
Recipe by /contributors/graham-elliot 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
Ingredients
2 tablespoons unsalted butter
10 shallots, sliced crosswise into approximately 1/4-inch-thick rings
1 cup sugar
1/2 cup sherry vinegar
Instructions
In a medium, deep sauté pan over moderate heat, melt the butter. Add the shallot rings and sauté until translucent, about 8 minutes. Add the sugar and vinegar and continue cooking until amber in color and thickened to the consistency of molasses, about 20 minutes. DO AHEAD: The shallots can be made in advance and refrigerated, in an airtight container, up to 3 days.
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Nutrition Facts
Serving Size: 8
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
