You start the whole thing with a simple roux (roux). Put the butter for the sauce in a medium saucepan and heat until it becomes frothy. Now you add the flour and stir until a flour and butter paste is formed. Since you need a dark roux for the sauce, roast the whole thing, stirring constantly, until you have reached a light nut-brown color.
Then gradually pour in the broth. Now stir everything well and simmer over medium heat for about 15 minutes, do not forget to stir regularly.
Now you begin to prepare the other ingredients for the sauce. Clean and slice the mushrooms, dice the bacon and finely chop the shallots. Fry the bacon cubes in a pan, reduce the heat and add a little butter along with the onions.
The best thing to do now is to put on the water for the spaetzle. Once the onions are being sweated a little, add the mushrooms and the whole thing now fry until the mushrooms lose their juice and everything easily start frying. Now used to flavor the whole with salt, pepper, paprika and parsley.
When the roux is ready, you give them with en sieve into a bowl, and then pour it into the pan with the remaining ingredients. Let the almost finished sauce simmer gently and season to taste (more spices if necessary).
Add the noodles, along with some salt in the boiling water and cook. While the spaetzle is cooking, put on another pan, add clarified butter and let it get hot.
First wash the meat briefly and dry it with a little kitchen paper. Then season the loin on both sides with salt and pepper. Now fry the meat on both sides for about 2 - 3 minutes (the oil should not splash) and then place it on a plate in the oven at approx. 60 - 80 ° C so that the meat can relax.
During this time, refine the sauce with the creme fraîche, drain the spaetzle and take the meat out of the oven. Now arrange the whole thing nicely on a plate (possibly add a few fresh parsley leaves).
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