Summary

Ingredients

• 400 g pork fillet (s)
• salt and pepper
• Paprika powder
• flour
• 200 g mushrooms, fresh or 20 dried
• possibly water for soaking
• Parsley, possibly dried
• 1 large onion (s)
• 1 clove garlic
• margarine
• 100 ml vegetable stock
• 1 shot brandy
• 0.5 ½ cup cream
• 0.5 ½ cup crème fraîche with herbs
• 200 g spaetzle
• 200 g cheese (Emmentaler and Berkäse), rated

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Instructions

1. The day before, cut the onions into slices and sweat in margarine until golden. Put the finished spaetzle (prepared or bought) in a baking dish, salt if necessary. Mix with 100 g cheese, pour onions over the top.
2. Wash the meat with cold water and pat dry, cut into approx. 3 cm thick slices and press flat. Season with pepper and paprika, turn in flour, then fry in hot oil on both sides. Salt the meat, wrap it in aluminum foil and keep it warm in the oven at 80 ° C.
3. If dried mushrooms are used, soak them in water for 30 minutes beforehand, then drain them in a sieve. If fresh mushrooms are used, cut them into slices.
4. Peel and squeeze the garlic, sweat it in margarine. Add the mushrooms and cook until the liquid has evaporated, stir in the parsley. Pour in the meat stock and brandy and simmer for about 7 minutes. Stir in the cream and creme fraîche, season with salt and pepper.
5. Spread the fillets on the spaetzle, cover with the sauce and sprinkle with the remaining cheese. Bake in a preheated oven at 180 ° C for approx. 20 minutes.