Summary

Ingredients

• 500 g pork schnitzel
• 200 g mushrooms
• 250 g onion (s), small
• 0.5 ½ pot marjoram, fresh
• 3 tablespoon oil
• salt
• pepper
• 1 cup cream
• liter ⅛ wine, white, dry (alternatively chicken broth)
• 2 tablespoon sauce thickener, light
• 250 g spaetzle
• 0.5 ½ bunch parsley
• 1 tablespoon butter or margarine

Print Recipe Pin Recipe

Instructions

1. Cut the meat into coarse strips. Clean and halve the mushrooms. Cut the onions into wedges. Roughly chop the marjoram.
2. Heat oil in a pan. Sear the meat in it in portions, season with salt and pepper and then remove from the pan. Fry the mushrooms and onions in the frying fat until golden brown. Add the meat again. Pour in the cream and wine, bring to the boil. Stir in the sauce thickener and bring to the boil again. Fold in the chopped marjoram.
3. For the side dish, put the spaetzle in boiling salted water and let it steep for 8-10 minutes over a low heat. Finely chop the parsley. Drain the spaetzle. Melt the fat in a pan. Swirl in the spaetzle and the chopped parsley.