Allgäu favorite dish

Ingredients for 1 servings:

• 300 g flour
• 3 eggs
• 1 pinch of salt
• 200 g veal fillet(s)
• 200 g pork fillet(s)
• 200 g beef fillet(s)
• some clarified butter or oil
• some salt and pepper
• Paprika powder
• 2 onions
• some clarified butter or oil
• 2 garlic cloves
• 100 g white wine
• 150 g meat broth (vegetable broth)
• some salt and pepper
• Paprika powder
• 50 g cream
• some chives, finely chopped
• 150 g mountain cheese

Instructions

Working time approx. 30 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 15 minutes

three kinds of fillet, mountain cheese and dumplings

For the dumplings: Break eggs into a bowl. Make a dough with flour and salt. The dough should be smooth. It’s best to beat until it bubbles. Let the spaetzle dough rest for about 15 minutes. Using a spaetzle grater, grate the dough into boiling salted water. Bring the water with the dumplings to a boil briefly. Remove the pan from the heat, lift the spaetzle out of the water using a slotted spoon. Drain the water and place the spaetzle in a large ovenproof dish. Cover and keep warm in the preheated oven. The fillet: Cut the fillets into equal-sized medallions. Season and fry briefly in clarified butter. Wrap in aluminum foil and keep warm in the oven. The sauce: Fry finely chopped onion in oil until golden brown, add the garlic. Deglaze with the meat broth and cream and simmer slightly. Season to taste. Prepare: Set the oven to 175°C. Remove the fillet from the oven. Stir the meat juices into the sauce. Mix the spaetzle with some of the sauce and chives. Place the fillet pieces on top. Grate the cheese over the meat. Pour the remaining sauce over it. Return the dish to the oven and let the cheese melt thoroughly.