Summary

Ingredients

• 500 g pork fillet (s)
• 250 g mushrooms
• 200 ml cream
• 250 g spaetzle
• 0.5 ½ bunch parsley
• 2 tablespoon olive oil
• 1 can saffron
• some paprika powder
• some salt and pepper
• some butter

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Instructions

1. Wash the fillet, pat dry and cut into 4 medallions of approximately the same size. Clean the mushrooms and cut into thick slices. Wash the parsley, spin dry and chop finely.
2. Heat the olive oil in the pan and fry the medallions on both sides for about 2 minutes. Then season with salt and pepper, remove from the pan and keep warm.
3. Put the mushrooms in the pan and fry for about 3 minutes, turning occasionally. Then salt and pepper, deglaze with the cream and put the medallions back in the pan. Stir in the paprika powder and simmer everything together over a low heat for about 5 minutes.
4. Cook the spaetzle in salted water according to the instructions on the packet. Then drain, drain well and stir the butter and saffron into the spaetzle.
5. Arrange the spaetzle on plates, arrange the medallions on top, pour the mushroom sauce over it and sprinkle with the parsley. Serve everything hot immediately.