Sliced meat with mushrooms and onions

Name: Sliced meat with mushrooms and onions
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 500 g Pork escalope; 200 g Mushrooms; 250 g small onions; 1/2 bunch Marjoram; 3 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 200 g Whipped cream; 1/8 l dry white wine; 2 TABLESPOONS sauce thickener; 250 g Spätzle; 1/2 bunch Parsley; 1 TABLESPOON Butter or margarine; 1 Tomato

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

500 g Pork escalope
200 g Mushrooms
250 g small onions
1/2 bunch Marjoram
3 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
200 g Whipped cream
1/8 l dry white wine
2 TABLESPOONS sauce thickener
250 g Spätzle
1/2 bunch Parsley
1 TABLESPOON Butter or margarine
1 Tomato

Directions

1
Cut the meat into rough strips. Clean, wash, halve or quarter the mushrooms. Peel onions and cut into slices. Wash marjoram, dab dry, remove leaves.
2
Put something to garnish aside. Chop the rest roughly. Heat oil in a pan. Brown the meat in it in portions. Season with salt and pepper. Put the spaetzle in boiling salted water and let it simmer at low heat for 8-10 minutes.
3
Remove meat from the pan. Fry the mushrooms and onions in the cooking fat until golden brown. Add the meat. Add cream and wine, bring to the boil, stir in sauce thickener and bring to the boil again. Fold in chopped marjoram.
4
Warm them up. Wash and finely chop the parsley. Drain spaetzle. Melt the fat. Swivel spaetzle and parsley in it. Wash tomato and cut into small cubes. Arrange the shredded meat on a plate and sprinkle with diced tomatoes and marjoram leaves.