Cheese noodles with fillet strips in mushroom cream

Name: Cheese noodles with fillet strips in mushroom cream
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 300 g Flour (e.g. spaetzle flour); 4 Eggs (Gr. M); 7-10 Tbsp salt, nutmeg; 4-6 Tbsp Mineral water; 80 g Mountain cheese (piece); 2 Onions; 6 TABLESPOONS Oil; 500 g Rose mushrooms; 600 g Pork tenderloin; 7-10 Tbsp salt, pepper; 7-10 Tbsp Grease; 2 TABLESPOONS Flour; 150 ml dry white wine; 200 g Whipped cream

AUTHOR
Kerry Mosley

DIFFICULTY
not easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

300 g Flour (e.g. spaetzle flour)
4 Eggs (Gr. M)
7-10 Tbsp salt, nutmeg
4-6 Tbsp Mineral water
80 g Mountain cheese (piece)
2 Onions
6 TABLESPOONS Oil
500 g Rose mushrooms
600 g Pork tenderloin
7-10 Tbsp salt, pepper
7-10 Tbsp Grease
2 TABLESPOONS Flour
150 ml dry white wine
200 g Whipped cream

Directions

1
Mix flour, eggs, 1 teaspoon salt, 1 pinch of freshly grated nutmeg and mineral water with the dough hooks of the mixer to a thick dough. Then beat vigorously with a wooden spoon (with hole) until the dough starts to bubble.
2
The dough should flow viscously from the spoon without tearing. Cover and leave to rest for about 1 hour.
3
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Bring plenty of salted water to the boil in a large pot. For hand-scraped spaetzle, moisten a spaetzle board with bevelled edge and a long knife in the cooking water.
4
Gradually spread about 2 tbsp. of dough thinly on the board and scrape fine strips with the back of a knife directly into the boiling water.
5
For traditional hand-scraped spaetzle some practice is necessary. It is easier with the press: Add dough in portions and press directly into boiling water, cutting the spaetzle with a knife for the right length.
6
Prepare the dough with less water so that it is not so sticky. The spaetzle are cooked when they rise to the surface. Lift them out with a skimmer, put them in a sieve and rinse with cold water.
7
Drain well.
8
Put the spaetzle in four small or one large ovenproof greased dish. Spread the roasted onions on top and sprinkle with cheese. Bake in a hot oven for 10-15 minutes.
9
In the meantime heat 2 tablespoons of oil in a large frying pan. Brown the meat in it in portions all around for about 4 minutes. Season with salt and pepper and remove. Heat 2 tbsp. oil in the frying fat. Fry the mushrooms for about 5 minutes, turning them over.
10
Season with salt and pepper. Dust with 2 tablespoons of flour and sauté briefly. Deglaze with wine, cream and 150 ml water, bring to the boil and simmer for about 5 minutes. Heat meat in the sauce again. Season to taste with salt and pepper.
11
Arrange spaetzle and fillet in mushroom cream.