Spaetzle in Ham Cream Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 500 g spaetzle, (e spaetzle)
- 3 cups cream, (a 200 ml)
- 1 can mushrooms
- 1 pack ham, cooked
- 2 egg yolks
- 1 tablespoon margarine
- some salt and pepper
- Paprika powder, noble sweet
Print Recipe
Pin Recipe Instructions
- Cook the spaetzle in salted water.
- Dice the ham, drain the mushrooms, heat the margarine in a saucepan, fry the ham and mushrooms in it. Now season with salt, pepper and paprika and add the cream. Bring the whole thing to the boil briefly and season to taste. The right seasoning is achieved when it tastes almost too spicy, this should be the case, since adding the noodles loses a lot of flavor.
- After the spaetzle are done, put them in the saucepan and mix everything through once. Now add the egg yolk and stir well. If it is still too liquid for you, you can also use more egg yolks.
- Let the whole thing stand for about 15 minutes - DONE!
- If it tastes good the next day, it has to be warmed up slowly with a little milk so that it is not so sticky.
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