Pork and mushroom ragout with spätzle

Pork and mushroom ragout with spätzle

Based on 19 ratings
Christian Ruß

Christian Ruß

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/deepfriedtiger

"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

45 min

Baking

0 min

Resting

0 min

Ingredients

2Servings
kg
pork tenderloin
160 g
brown mushrooms
120 g
flour
1⅝
eggs
tsp
salt
50 ml
water (cold)
clove
garlic
onion
80 ml
white wine
160 ml
vegetable broth
tsp
lemon juice
sprigs
thyme
tbsp
unsalted butter
salt
pepper
sugar
sour cream (for garnish)
MetricImperial

Utensils

bowl, 2 frying pans, spatula, slotted spoon, pot

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How-To Videos

homemade-spatzle

Homemade spätzle

how-to-clean-mushrooms

How to clean mushrooms

how-to-deglaze

How to deglaze

Nutrition per serving

Cal693
Fat26 g
Protein58 g
Carb49 g
  • Step 1/3

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

    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.
    • 80 ml white wine
    • 160 ml vegetable broth
    • tsp lemon juice
    • 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

    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!
    • 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!

    Pork and mushroom ragout with spätzle

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