Cheese noodles with fillet strips in mushroom cream

Kerry Mosley
not easy
5 1
90 mins
90 mins


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
  • 500 g Rose mushrooms
  • 600 g Pork tenderloin
  • 7-10 Tbsp salt, pepper
  • 7-10 Tbsp Grease
  • 150 ml dry white wine
  • 200 g Whipped cream


  1. 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. 2

    The dough should flow viscously from the spoon without tearing. Cover and leave to rest for about 1 hour.

  3. 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. 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. 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. 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. 7

    Drain well.

  8. 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. 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. 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. 11

    Arrange spaetzle and fillet in mushroom cream.

Nutrition Facts

960 kcal
61 g
48 g
59 g