Spätzle fillet pan au gratin

Name: Spätzle fillet pan au gratin
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 200-250 g Spätzle; 7-10 Tbsp Salt; 2-3 Peppers (e.g. red and yellow); 1 Stalk leek (leek); 125 g Mushrooms; 300-400 g Fillet (e.g. chicken or pork fillet); 2 stem(s) Marjoram and parsley; 2-3 TABLESPOONS Oil; 7-10 Tbsp white pepper; 125 g Whipped cream; 2 TEASPOONS Vegetable broth; 1-2 TABLESPOONS sauce thickener; 50 g Gouda cheese

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

200-250 g Spätzle
7-10 Tbsp Salt
2-3 Peppers (e.g. red and yellow)
1 Stalk leek (leek)
125 g Mushrooms
300-400 g Fillet (e.g. chicken or pork fillet)
2 stem(s) Marjoram and parsley
2-3 TABLESPOONS Oil
7-10 Tbsp white pepper
125 g Whipped cream
2 TEASPOONS Vegetable broth
1-2 TABLESPOONS sauce thickener
50 g Gouda cheese

Directions

1
Cook the Spätzle in plenty of boiling salted water for about 10 minutes
2
In the meantime, clean the peppers, leek and mushrooms and wash everything. Cut the mushrooms into thin slices. Cut peppers into strips, leek into fine rings. Wash meat briefly if necessary, dab dry with kitchen paper and cut into cubes. Wash herbs and chop finely
3
Drain the spaetzle. Heat the oil in a very large (preferably ovenproof) pan. Brown the meat in it while turning. Season and remove. Fry the vegetables in the frying fat for about 5 minutes. Deglaze with 1/4 l water and cream, bring to the boil. Stir in stock and sauce thickener, season to taste. Add spaetzle, meat and herbs
4
Grate the cheese over the pan. Bake in the preheated oven at the highest setting for approx. 5 minutes or grill over the top. Or simply stir in the cheese and let it melt