Summary

Ingredients

• 500 g veal, (sliced veal saddle or pork, poultry, to taste)
• 3 shallot (s), cut into strips
• 2 tablespoon bacon, finely diced
• 1 packet mushrooms, mushrooms or mixed
• 1 shot white wine or cognac, if you like
• 1 tablespoon mustard, milder
• 150 ml meat stock
• 150 ml cream, (cooking cream)
• salt and pepper
• oil
• Lemon peel, grated or fresh herbs
• 3 large egg (s)
• 300 grams flour
• 3 tablespoon parsley, finely chopped
• 1 dash rapeseed oil
• salt and pepper
• nutmeg

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Instructions

1. Cut the meat into strips, clean the mushrooms and cut into strips and the shallot in sticks. Heat the pan with a little oil and fry the meat in it medium (not too dry). If the sliced meat has toasted aromas, remove the meat from the pan, place in a bowl and set aside.
2. Now fry the shallots, mushrooms and bacon in the same pan. Add the meat again and deglaze everything with wine or cognac. Add the mustard, stock and cream and bring to the boil if necessary. Season with salt and pepper, add a little lemon zest and herbs if necessary.
3. Mix the eggs with the parsley in a tall vessel with the hand blender until the parsley is nicely chopped up and the egg is well beaten. Mix with flour, oil, salt, pepper and nutmeg in a food processor and work into a smooth dough until it comes off the edge with difficulty. If the dough is too firm, add a little mineral water, if too soft, add a little more flour. Then let the dough rest for half an hour.
4. Bring a large pot of salted water to the boil and scrape the mixture into the boiling water with a button sheet and scraper. As soon as the buttons come up, let it sit for another minute. Scoop out with a slotted ladle and stir in a pan with a little butter.
5. Put the knöpfle on a plate, arrange the sliced meat on top and decorate with a little leftover parsley. Good Appetite!