Swabian Filet Pfandl
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g spaetzle
- 1 onion (s)
- 1 pork fillet (s)
- 250 g mushrooms, sliced
- 500 ml water
- 2 teaspoons vegetable stock, granulated
- 200 ml cream
- 2 teaspoons gravy, granulated
- 2 teaspoons parsley, chopped
- salt and pepper
- oil
- 250 g cheese (Emmentaler), rated
- 3 teaspoons butter
Print Recipe
Pin Recipe Instructions
- Wash the pork fillet, pat dry, remove the tendons and cut into small slices. Salt and pepper all around. Heat some oil in a pan and fry the meat slices, remove. Preheat the oven to 200 degrees.
- Loosen the gravy from the pan with a splash of water and collect it. Peel and dice the onion, sauté in a little oil, add the mushrooms. Deglaze with water and season with salt, pepper and broth as well as gravy. Stir in cream.
- Grease the refractory pan and layer in the spaetzle. Spread the meat slices on top, pour the mushroom sauce over them. Scatter the cheese on top and top with flakes of butter. Baked everything for about 20 minutes.
- Tip: You can prepare everything really well and keep it cold until it is gratinated.
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