Pork and mushroom ragout with spaetzle

Based on 8 ratings

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 👍
45
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-5+
1 kg pork tenderloin
400 g brown mushrooms
300 g flour
eggs
1 tsp salt
125 ml water (cold)
1 clove garlic
onion
200 ml white wine
400 ml vegetable broth
1 tsp lemon juice
3 sprigs thyme
1 tbsp unsalted butter
salt
pepper
sugar
sour cream (for garnish)
Metric
Imperial

Utensils

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

Nutrition per serving

Cal
693
Protein
58 g
Fat
26 g
Carb
49 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.
    • 1 kg pork tenderloin
    • 400 g brown mushrooms
    • 300 g flour
    • eggs
    • 1 tsp salt
    • 125 ml water (cold)
    • 1 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.
    • 200 ml white wine
    • 400 ml vegetable broth
    • 1 tsp lemon juice
    • 3 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!
    • 1 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!