Cheese noodles with pork fillet
very easy
50 mins
50 mins
Ingredients
- 300 g + 2 tablespoons flour
- 4 Eggs (size M)
- 7-10 Tbsp Salt
- 4-6 Tbsp Mineral water
- 2 Onions
- 100 ml + 4 tablespoons sunflower oil
- 100 g Mountain cheese
- 7-10 Tbsp freshly grated nutmeg
- 500 g pink mushrooms
- 600 g Pork tenderloin
- 7-10 Tbsp Pepper
- 250 g Whipped cream
Directions
- 1
Mix 300 g flour, eggs, 1 teaspoon salt and mineral water to a thick dough. Let dough rest for about 1 hour. Peel onions and cut into rings. Season onion rings with salt, dust with 2 tbsp. flour. Heat 100 ml oil and fry the onion rings in it in portions for about 3 minutes each.
- 2
Bring salted water to a boil in a wide pot. Put the dough in portions into a spaetzle press. Press into the water and cook for about 3 minutes until the spaetzle rise to the top. Take them out with a skimmer, quench them briefly with cold water and let them drip off
- 3
Grate the cheese roughly. Season the spaetzle with salt and nutmeg and fill into ovenproof dishes. Spread onions on top and sprinkle with cheese. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 10-15 minutes
- 4
Meanwhile clean and trim the mushrooms and, depending on their size, halve or quarter them. Cut the fillets lengthwise into quarters and dice them. Heat 2 tablespoons of oil in a large frying pan and fry the meat for approx. 4 minutes, turning it well. Season with salt and pepper. Remove from the pan, put 2 tbsp. oil in the pan and fry the mushrooms for approx. 5 minutes while turning. Season with salt and pepper, deglaze cream. Add meat and warm up in the sauce. Arrange spaetzle and sliced meat
- 5
Waiting time approx. 50 minutes
Nutrition Facts
950 kcal
62 g
51 g
61 g
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