Swabian pots with vegetables and fresh spaetzle

Ingredients for 2 servings:

• 250 g mushrooms
• 1 stalk(s) leek
• 1 onion(s)
• 1 cup of crème fraîche, approx. 150 – 200 g
• 300 ml water
• 1 tbsp oil
• 450 g pork fillet(s)
• 400 g Spätzle, from the refrigerated section or homemade
• 2 carrots
• 1 tbsp flour
• 1 stock cube
• e.g. salt and pepper
• a few stalks of flat-leaf parsley

Instructions

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

Peel the onion, halve it, and cut into fine dice. Peel the carrots, halve it lengthwise, and cut it diagonally into thin slices. Trim the leek, halve it lengthwise, wash it thoroughly, and cut it diagonally into thin strips. Trim and slice the mushrooms. Pick off the parsley leaves and finely chop them. Cut the pork fillet across the grain into medallions about 2 cm thick. Season the medallions with salt and pepper and fry them in a large pan with 1-2 tablespoons of vegetable oil over medium heat for about 1-2 minutes on each side until golden brown. Remove the meat from the pan and set aside. Sauté the onions in the pan for 1-2 minutes until translucent. Dust with 1 tablespoon of flour and stir to combine. Deglaze with the water. Stir in the crème fraîche and dissolve the stock cube in the sauce. Add the carrots, leeks, mushrooms, and meat to the sauce and simmer for about 7 minutes, until the vegetables are tender and the meat is cooked. Season with salt and pepper. Stir in the parsley. Prepare the spaetzle according to the package instructions and serve.