Spaetzle Pan with Pork Fillet
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
- 400 g spaetzle, from the coolin shelf or homemade
- 500 g pork fillet (s)
- salt and pepper
- Nutmeg, grated
- 200 g mushrooms
- 5 tablespoon Worcestershire sauce
- 700 g cream
- 200 g sour cream
- 1 tablespoon vegetable stock powder or delicacy stock powder
- 1 bunch dill
- Margarine for frying
Print Recipe
Pin Recipe Instructions
- Do not cook the spaetzle too soft in salted water.
- Cut the pork tenderloin, freed from fat and tendons, into slices and rub them with pepper and nutmeg. Clean the mushrooms, shorten the stems a little, and cut through the larger mushrooms once.
- Heat the margarine in a pan and fry the meat slices brown on both sides. Take out, season with salt and put in the oven at 80 ° C top / bottom heat.
- Put the mushrooms in the frying fat, sauté for a few minutes while turning. Season with Worcester sauce, pour on the cream, stir in the sour cream and season with the vegetable stock. Add the drained spaetzle and mix in. Arrange the fillet slices on top. Let the dish steep for a few more minutes in the closed pan over medium heat. Make sure that nothing burns and stir regularly. Serve with chopped dill.
- A green salad goes well with it.
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