Sliced ​​meat with oregano, mushrooms and spaetzle

Ingredients for 2 servings:

• 400 g pork steak(s) (minute steaks)
• 200 g mushrooms
• 2 onions, white
• 3 sprigs of oregano
• 100 ml cream
• 100 ml white wine
• 2 tbsp lemon juice
• 1 tbsp cornstarch
• 150 g spaetzle
• 6 sprigs of parsley
• 1 tbsp rapeseed oil
• some salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Pat the minute steaks dry and cut into strips. Clean the mushrooms and halve the larger ones. Peel and roughly chop the onions. Wash, spin dry, and roughly chop the oregano and parsley. Briefly sear the meat in a pan with rapeseed oil. Then remove, season with salt and pepper, and keep warm. Sear the mushrooms and onion in the same pan, then deglaze with the wine and cream, bring to a boil, and simmer for a few minutes. Meanwhile, cook the spaetzle in plenty of salted water according to the package instructions. Dissolve the cornstarch in cold water. Then slowly stir into the pan with the mushrooms to thicken the sauce. Season the sauce with pepper, salt, oregano, and lemon juice. Return the meat to the pan and let it cook for a moment longer. Drain the spaetzle and let it drain. Stir the parsley into the spaetzle. Arrange everything on plates and serve immediately while hot.