Schupfnudeln with pork

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Wash the potatoes and cook in boiling water for about 20 minutes. Drain potatoes, rinse with cold water and peel. Press potatoes through a potato ricer. Add flour, starch, egg yolk, some salt, pepper and nutmeg and knead briefly. Form finger-thick potato noodles with floured hands and let them simmer in portions in lightly boiling salt water. When the noodles float on top, remove them with a skimmer and let them drip off.

2. 2

   Clean, wash and break the beans into pieces and cook them in boiling salted water for 12-15 minutes. Clean, wash and cut the peppers into pieces. Peel and finely chop the onion. Cut meat into strips. Heat 2 tablespoons of oil in a large pan. Fry the potato noodles until golden brown and remove. Add 1 tablespoon of oil to the pan and heat it up. Fry the meat for about 4 minutes. Season with salt and pepper and take out. Drain the beans. Fry the vegetables in the frying fat for about 3 minutes.

3. 3

   Fry the potato noodles until golden brown and remove. Add 1 tablespoon of oil to the pan and heat it up. Fry the meat for about 4 minutes. Season with salt and pepper and take out. Drain the beans. Fry the vegetables in the frying fat for about 3 minutes. Add tomato paste and sauté briefly. Deglaze with stock and cream, bring to the boil and simmer for 5 minutes. Add meat and potato noodles and warm up for 2 minutes. Season to taste with salt, pepper and marjoram. Serve with crème fraîche and marjoram

4. 4

   Add tomato paste and sauté briefly. Deglaze with stock and cream, bring to the boil and simmer for 5 minutes. Add meat and potato noodles and warm up for 2 minutes. Season to taste with salt, pepper and marjoram. Serve with crème fraîche and marjoram

Nutrition Facts

KCAL
480 kcal

CARBS
44 g

FATS
23 g

PROTEINS
23 g