Gypsy spaetzle

Name: Gypsy spaetzle
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 300 g + 1-2 Tsp Mehl; 4 Eggs (Gr. M); 7-10 Tbsp salt, nutmeg, rose paprika; 3-4 Tbsp Mineral water; 2 medium-sized onions; 1-2 Garlic cloves; 3 colourful peppers; 500 g Pork escalope; 2 TABLESPOONS Oil; 1 package (500 g) strained tomatoes; 1 TABLESPOON clear broth (instant); 3-4 Tbsp Curry ketchup; 1/2 bunch Parsley

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

300 g + 1-2 Tsp Mehl
4 Eggs (Gr. M)
7-10 Tbsp salt, nutmeg, rose paprika
3-4 Tbsp Mineral water
2 medium-sized onions
1-2 Garlic cloves
3 colourful peppers
500 g Pork escalope
2 TABLESPOONS Oil
1 package (500 g) strained tomatoes
1 TABLESPOON clear broth (instant)
3-4 Tbsp Curry ketchup
1/2 bunch Parsley

Directions

1
Mix 300 g flour, eggs, 1 teaspoon salt, nutmeg and mineral water to a smooth, thick dough. Let rest for 1-2 hours
2
Peel and chop the onions and garlic. Clean, wash and chop the peppers. Dab the schnitzel and cut into thin strips
3
Heat the oil. Brown the meat in it. Fry garlic, onions and paprika for about 3 minutes. Fry 1-2 tsp. flour in it. Add tomatoes. Bring to the boil, stir in broth. Let everything simmer for about 15 minutes. Season with ketchup, salt and rose paprika
4
Boil up plenty of salted water. Put the spaetzle dough in small portions on a moistened board. Scrape into the water in thin strips with a wet knife. Bring to the boil once, take out, quench and drain. Serve the spaetzle with the shredded pasta. Wash and chop the parsley and sprinkle over it
5
Drink: cold beer