Spaetzle fillet pan

Name: Spaetzle fillet pan
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 300 g Spätzle; 7-10 Tbsp Salt; 2-3 Peppers; 7-10 Tbsp (e.g. red and yellow); 250 g Leeks (leek); 125 g Mushrooms; 200 g Pork tenderloin; 200 g Chicken filet; 7-10 Tbsp Marjoram; 2 stem(s) Parsley; 2-3 TABLESPOONS Oil; 7-10 Tbsp white pepper; 125 g Whipped cream; 2 TEASPOONS Vegetable broth (instant); 1-2 TABLESPOONS sauce thickener; 100 g Gouda cheese; 7-10 Tbsp fresh herbs

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

300 g Spätzle
7-10 Tbsp Salt
2-3 Peppers
7-10 Tbsp (e.g. red and yellow)
250 g Leeks (leek)
125 g Mushrooms
200 g Pork tenderloin
200 g Chicken filet
7-10 Tbsp Marjoram
2 stem(s) Parsley
2-3 TABLESPOONS Oil
7-10 Tbsp white pepper
125 g Whipped cream
2 TEASPOONS Vegetable broth (instant)
1-2 TABLESPOONS sauce thickener
100 g Gouda cheese
7-10 Tbsp fresh herbs

Directions

1
Cook the spaetzle in boiling salted water for about 10 minutes. Clean and wash peppers, leek and mushrooms. Cut mushrooms into slices, leek into rings and peppers into strips. Wash meat if necessary, dab dry and cut into cubes. Wash and chop the herbs.
2
Drain spaetzle. Heat the oil in a large (preferably ovenproof) pan. Brown the meat in it while turning it. Season with salt and pepper and remove. Fry the vegetables in the frying fat for approx. 5 minutes, turning them over. Deglaze with cream and 1/4 litre water, stir in stock and bring to the boil. Thicken sauce stock and season to taste. Add spaetzle, meat and herbs. Grate cheese over the pan.
3
Deglaze with cream and 1/4 litre water, stir in stock and bring to the boil. Thicken sauce stock and season to taste. Add spaetzle, meat and herbs. Grate cheese over the pan. Bake in the preheated oven on the highest setting for approx. 5 minutes or grill over. Or simply stir in the cheese and let it melt