Summary

Ingredients

• 500 g pork schnitzel
• 200 g mushrooms
• 250 g onion (s), small
• 250 g spaetzle
• salt
• 3 tablespoon oil
• Pepper, whiter
• 1 tablespoon flour
• 200 g whipped cream
• 125 ml wine, white, dry
• 0.5 teaspoon ½ marjoram, dried
• 0.5 ½ bunch parsley
• 1 tablespoon butter / margarine
• 1 tomato (s)

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Instructions

1. Wash the meat, pat dry and cut into strips. Clean and wash the mushrooms and cut in halves or quarters depending on the size. Peel the onions and cut into wedges. Put the spaetzle in boiling salted water and cook over a low heat for approx. 8-10 minutes. Heat oil in a large pan. Fry the mushrooms in it and remove them. Fry the meat in the frying fat. Season with salt and pepper. Add onion wedges and sauté. Dust with flour and sauté briefly. Pour in the cream and wine and bring to the boil. Add marjoram and mushrooms and let everything simmer for about 5 minutes. Wash and finely chop the parsley.
2. Drain the spaetzle. Melt fat. Swirl in the spaetzle and parsley. Wash and finely dice tomato. Arrange the sliced meat on a platter and sprinkle with diced tomatoes. Serve with spaetzle. This goes well with cool rosè wine.