Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. 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).
5. Season to taste with salt, pepper and Worcester sauce.
6. 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.
7. Swim the spaetzle on top, then pour it off and toss in a little butter (2).
8. Pour the shredded meat into a gratin dish, pour the spaetzle over it and finally sprinkle with the cheese.
9. Then bake the whole thing at 200 degrees for about 5-7 minutes.