Gypsy spaetzle

Name: Gypsy spaetzle
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 300 g Flour; 4 Eggs; 7-10 Tbsp Salt; 7-10 Tbsp grated nutmeg; 3-4 Tbsp Mineral water; 2 Onions; 1-2 Garlic cloves; 150 g green, yellow and red peppers; 500 g Pork escalope; 2 TABLESPOONS Oil; 1/4 l clear broth (instant); 1 package (200 g) strained tomatoes; 3-4 Tbsp Tomato ketchup; 7-10 Tbsp Rose peppers; 1/2 bunch Parsley

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

300 g Flour
4 Eggs
7-10 Tbsp Salt
7-10 Tbsp grated nutmeg
3-4 Tbsp Mineral water
2 Onions
1-2 Garlic cloves
150 g green, yellow and red peppers
500 g Pork escalope
2 TABLESPOONS Oil
1/4 l clear broth (instant)
1 package (200 g) strained tomatoes
3-4 Tbsp Tomato ketchup
7-10 Tbsp Rose peppers
1/2 bunch Parsley

Directions

1
Mix flour, eggs, 1 teaspoon of salt, nutmeg and mineral water to a smooth, thick dough. Let dough rest for 1-2 hours. Peel and chop onion and garlic. Clean, wash and chop the peppers.
2
Dab the meat dry and cut into strips. Fry them all around in hot oil. Add paprika, onion and garlic and fry for 3-5 minutes. Add stock and tomato puree, bring to the boil and simmer for about 10 minutes.
3
Season to taste with ketchup, salt and paprika. Boil up plenty of salted water for the spaetzle. Gradually place a portion of the spaetzle dough on a moistened kitchen board and scrape fine strips into the boiling salted water with a long knife.
4
Let it simmer at low heat until the spaetzle float on the surface. Take them out with a skimmer and let them drain in a sieve. Arrange the spaetzle with the shredded meat on a plate.
5
Wash parsley, dab dry and chop. Sprinkle over the spaetzle.