Pork and mushroom ragout with spätzle
"Spaetzle is a centuries-old culinary tradition from Swabia. The preparation of it is unique and important to Swabian cuisine. It’s always fun to scrape the dough from the cutting board to create spaetzle in a classic way. If you can find lemon thyme, use that instead of thyme for a more citrusy flavor."
Difficulty
Medium 👍Preparation
Baking
Resting
Ingredients
Utensils
bowl, 2 frying pans, spatula, slotted spoon, pot
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How-To Videos
Homemade spätzle
How to clean mushrooms
How to deglaze
Nutrition per serving
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!
