Pork and mushroom ragout with spätzle

Step 1/ 3

• ⅜ kg pork tenderloin
• 160 g brown mushrooms
• 120 g flour
• 1⅝ eggs
• ⅜ tsp salt
• 50 ml water (cold)
• ⅜ clove garlic
• ⅜ onion
• salt

• bowl

Mix flour, eggs, salt, and cold water in a bowl. Let rest for ten minutes. Quarter the mushrooms. Finely dice garlic and onion. Cut the pork into small pieces and season with salt.

Step 2/ 3

• 80 ml white wine
• 160 ml vegetable broth
• ⅜ tsp lemon juice
• 1¼ sprigs thyme
• pepper
• sugar

• frying pan
• spatula

In a large frying pan, fry the meat on all sides. Remove browned pork from pan, then add mushrooms and sauté for approx. 5 min. Add onion and garlic, mix to combine, then deglaze with white wine, vegetable stock, and lemon juice. Let cook for 10 min., then season with thyme, salt, pepper, and sugar. Add the pork back to the pan and cook for approx. 3 – 4 min. more.

Step 3/ 3

• ⅜ tbsp unsalted butter
• sour cream (for garnish)

• slotted spoon
• pot
• frying pan

Bring a pot of water to boil and season with salt. Transfer some dough to a wooden cutting board and scrape the spätzle into the water. When the spätzle rises to the surface, they’re ready to be removed with a slotted spoon. Drain well, then transfer to a frying pan with melted butter. Serve on a plate and pour sour cream over the ragout for garnish. Enjoy!

Enjoy your meal!