Gratinated Spaetzle Pan with Sliced cream
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 600 g pork, shredded or chicken or veal
- 300 g mushrooms
- 1 ½ dl cream, (full cream)
- 1 dash white wine, ()
- 1 dl white wine, (2)
- some lemon juice
- 1 large onion (s), finely chopped
- 2 tablespoon flour
- 1 tablespoon fat
- 1 tablespoon butter, ()
- 1 tablespoon butter, (2)
- 5 dl beef broth, strong
- 150 g mountain cheese, rated (or Sbrinz)
- some salt and pepper
- some Worcester sauce
- 1 pinch (s) nutmeg
- 1 bunch parsley, finely chopped
- 1 bunch chives, finely chopped
- 300 g flour, (spaetzle flour)
- 3 egg (s)
- 1 dl milk, approx.
- 1 tablespoon oil
Print Recipe
Pin Recipe Instructions
- Wash the mushrooms and sauté them whole in a non-stick pan with a dash of white wine (1) and lemon juice. Pour into a sieve and catch the drained water, allow to cool.
- Heat the coated pan with a little frying fat, season the meat and dust with flour. Fry quickly and well in three portions, remove from the pan and set aside.
- Heat the butter (1) in the coated pan, sauté the onions, deglaze with the white wine (2), add the broth and let it boil down a little.
- Cut the mushrooms into quarters and add to the sauce with the drained water and herbs. Add the cream and the meat. Be careful that it doesn`t boil anymore, just keep it warm (but it should stay hot).
- Season to taste with salt, pepper and Worcester sauce.
- Make a dough with spaetzle flour, eggs, milk, oil, salt, pepper and nutmeg, stir until it bubbles up slightly and pass through a spaetzle strainer into the boiling salted water.
- Swim the spaetzle on top, then pour it off and toss in a little butter (2).
- Pour the shredded meat into a gratin dish, pour the spaetzle over it and finally sprinkle with the cheese.
- Then bake the whole thing at 200 degrees for about 5-7 minutes.
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