Spaetzle and Vegetable Pan
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 packet spaetzle
- 500 g sliced pork
- 1 onion (s)
- 250 g mushrooms, brown
- 300 g veetable mix (carrots, corn and peas)
- 400 ml cream
- 3 tablespoon hollandaise sauce
- salt and pepper
- Vegetable broth, instant
- Rapeseed oil
Print Recipe
Pin Recipe Instructions
- Fry the shredded meat in a pan with the addition of oil and remove it from the pan.
- Boil the spaetzle in lightly salted water and rinse.
- Peel the onion and cut into cubes. Clean the mushrooms and cut in half or quarter. Heat some rapeseed oil in a pan and fry the onions and mushrooms in it.
- Now add the vegetable mixture and let it fry briefly. Mix in the salt, pepper and a little vegetable stock. Now deglaze the vegetables with the cream and add the hollandaise.
- Add the cooked spaetzle and the roasted meat to the vegetables and heat briefly.
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