Spaetzle Pan with Chanterelles, Bacon and Fillet Tips
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 20 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g spaetzle, fresh (preferably homemade), cooked
- 2 onions)
- 1 clove garlic
- 200 g chanterelles, fresh
- 100 g bacon, smoked, cut into fine strips
- 350 g pork fillet heads
- 1 teaspoon clarified butter
- 1 tablespoon butter
- Salt and pepper from the mill
- 1 tablespoon parsley, chopped
Print Recipe
Pin Recipe Instructions
- Clean the chanterelles and halve or quarter them if necessary. Finely chop the pork fillet, cut the onions into half rings, finely dice the garlic.
- Heat a little clarified butter in a pan and first sear the meat, take it out of the pan and set it aside. Fry the mushrooms over a high heat, too, but only until they start to sizzle. Do not let the water soak, otherwise they will no longer be crisp. Put the mushrooms aside as well. Fry the bacon until crispy and take it out of the pan.
- First fry the onions in the bacon, then the garlic and finally the spaetzle until golden brown, then add the butter and toss briefly. Add the meat, mushrooms and bacon and stir everything in the hot pan again. Season with salt and pepper and serve sprinkled with the chopped parsley.
- A mixed green leaf salad or tomato salad goes well with it.
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