Summary

Ingredients

• 300 grams flour
• 3 egg (s)
• a bit salt
• 130 ml water
• some butter for the pan
• 200 g veal fillet (s)
• 200 g pork fillet (s)
• 200 g beef fillet (s)
• 2 tablespoons oil
• a bit salt
• some black pepper
• 2 large onions, peeled and diced
• 3 piece (s) garlic clove (s), peeled and diced
• 100 ml white wine
• 150 ml meat stock
• 50 g whipped cream
• 1 tablespoon chives, rolls
• 150 g mountain cheese

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Instructions

1. For the spaetzle, mix the flour, eggs, salt and a little water in a bowl to form a dough and let it swell briefly.
2. Preheat the oven to 80 ° C.
3. In the meantime, bring enough salted water to the boil in a saucepan. Use the spaetzle slicer to slice the dough into the boiling water. Bring the spaetzle to the boil in an open pot until they float to the surface. Remove with a slotted spoon, drain, pour into a greased dish and keep warm in the preheated oven.
4. Cut the fillets into medallions of the same size and heat the oil in a pan. Fry the fillets briefly on both sides, season with salt and pepper and, wrapped in aluminum foil, also place in the preheated oven.
5. Put the onions in the pan and slowly fry until golden brown. Add the garlic, fry briefly, then deglaze with white wine. Bring the sauce to the boil, add the stock and cream, simmer a little, then season to taste. Take the fillets out of the oven and place in the sauce. The leaked meat juice goes into the sauce.
6. Take the spaetzle out of the oven. Set the temperature to 175 ° C.
7. Mix the spaetzle with a little sauce and the chives and place the meat on top. Rub the mountain cheese over the meat and pour the remaining sauce over it. Put the mold back in the preheated oven and let the cheese melt.