Poree-Hack-Pan with button

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Clean the leek, wash thoroughly and cut into rings. Heat the oil in a large pan. Fry the minced meat for about 10 minutes until crumbly. Season with salt and pepper. Add leek and fry for 3-4 minutes.

2. 2

   Sprinkle with 1 tbsp. flour and sauté briefly. Deglaze with wine, 1/8 l water and cream, bring to the boil. Stir in broth and cream cheese. Simmer covered for about 15 minutes. Season with salt and pepper, keep warm.

3. 3

   In the meantime, boil up about 4 l of salted water (about 1 teaspoon salt per litre) for the buttons. Mix 250 g flour, eggs, approx. 1/2 teaspoon salt and 100 ml water with a wooden spoon to a smooth dough and continue beating until it throws bubbles and flows slowly and tenaciously from the spoon without tearing.

4. 4

   Rinse a board or spaetzle tray with cold water and hold it over the pot or lay it on top of it. Spread 2-3 tablespoons of dough on each and scrape or brush the knöpfle (short spaetzle) into the boiling water.

5. 5

   As soon as the buttons float to the surface, they are cooked. Lift them out, let them drip off. Make buttons from the rest of the dough. Rinse the board or tray with cold water in between.

6. 6

   Heat butter in a frying pan. Fry the buttons for 3-4 minutes, turning them over. Season to taste with salt, pepper and nutmeg. Serve with chopped sauce.

Nutrition Facts

KCAL
770 kcal

CARBS
49 g

FATS
44 g

PROTEINS
33 g