Swabian Fillet – Pot
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g mushrooms
- 1 onion (s)
- 500 g pork fillet (s)
- 1 bunch chives
- 1 tablespoon clarified butter
- salt and pepper
- Paprika powder, noble sweet
- 200 ml meat broth, mild, instant
- 200 g whipped cream
- Grate ½ teaspoon lemon peel, untreated
- 500 g spaetzle from the refrierated shelf
- 1 tablespoon butter
Print Recipe
Pin Recipe Instructions
- Clean the mushrooms and cut into slices. Peel the onion, dice finely. Rinse the fillet, pat dry, cut into 1 cm thick slices. Rinse the chives, cut into rolls.
- Heat the clarified butter in a saucepan or high pan. Season the fillets with salt, pepper and paprika, fry on both sides and remove from the pan.
- Place the mushrooms and onions in the frying fat, fry briefly. Deglaze with the stock and cream. Add the medallions and lemon zest and simmer for 5 minutes.
- Heat the spaetzle in butter according to the instructions on the package. Season the fillet pot with salt and pepper. Stir in chives and serve with spaetzle.
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