Summary

Ingredients

• 300 g flour
• 3 egg (s)
• 1 pinch (s) salt

For the meat:

• 200 g veal fillet (s)
• 200 g pork fillet (s)
• 200 g beef fillet (s)
• some clarified butter or oil
• some salt and pepper
• Paprika powder

For the sauce:

• 2 onions)
• some clarified butter or oil
• 2 cloves garlic)
• 100 g white wine
• 150 g meat broth, (veetable broth)
• some salt and pepper
• Paprika powder
• 50 g cream
• some chives, finely chopped
• 150 g mountain cheese

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Instructions

1. For the Knöpfle:
2. Put the eggs in a bowl. Make a dough with flour and salt. The dough must be smooth. It is best to beat until it bubbles. Let the sparrow dough rest for about 15 minutes.
3. Use the spaetzle slicer to slice the dough into boiling salted water. Bring the water to the boil briefly with the knöpfle. Take the pot off the fire, lift the sparrows out of the water with a sieve scoop. Drain the water and place the sparrows in a large fireproof dish. Cover them and keep them warm in the preheated oven.
4. The fillet:
5. Cut the fillets into medallions of the same size. Season and fry briefly with clarified butter. Wrap in aluminum foil and keep warm in the oven.
6. The sauce:
7. Roast the finely chopped onion in oil until golden brown, add the garlic. Deglaze with meat stock and cream and simmer a little. To taste.
8. Provide:
9. Set the oven to 175 ° C.
10. Take the fillet out of the oven. Stir the meat juice into the sauce. Mix the spaetzle with a little sauce and chives.
11. Place the fillet pieces on top. Rub mountain cheese over the meat. Pour the rest of the sauce over it.
12. Put the mold back in the oven and let the cheese melt well.