Beef Stroganoff with Spaetzle

Instructions:

1. In a medium bowl, whisk eggs, milk, and salt. Gradually stir in 250g flour until a thick, sticky batter forms. Let it rest for 10 minutes.
2. Bring a large pot of salted water to a boil.
3. Using a spaetzle maker or by pushing the dough through a colander, drop small portions of batter into the boiling water.
4. Once the dumplings float to the surface (about 2-3 minutes), skim them out with a slotted spoon.
5. Sauté the boiled spaetzle in 2 tbsp of butter until lightly golden for a nuttier flavor.
6. Pat the sirloin strips dry with paper towels and season generously with salt and pepper.
7. Heat olive oil in a Dutch oven over high heat until shimmering. Sear beef in batches for 1-2 minutes per side until mahogany-colored; remove and set aside.
8. Reduce heat to medium. Add butter to the pot, then sauté mushrooms until they release their moisture and brown.
9. Stir in diced shallots and minced garlic, cooking for 2 minutes until fragrant.
10. Sprinkle 16g flour over the vegetables and stir to combine.
11. Stir in beef broth, Worcestershire sauce, and smoked paprika, simmering until the sauce thickens.
12. Remove the pan from heat and stir in the room-temperature sour cream to ensure a silky emulsion.
13. Return the seared beef to the sauce and toss to coat before serving over the sautéed spaetzle.