Creamy schnitzel with mushrooms

Ingredients for 4 servings:

• 500 g pork schnitzel
• 200 g mushrooms
• 250 g onion(s), small
• 250 g spaetzle
• Salt
• 3 tbsp oil
• Pepper, white
• 1 tbsp flour
• 200 g whipped cream
• 125 ml wine, white, dry
• ½ tsp marjoram, dried
• ½ bunch parsley
• 1 tbsp butter / margarine
• 1 tomato(s)

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Wash the meat, pat dry, and cut into strips. Clean and wash the mushrooms, then halve or quarter them depending on their size. Peel the onions and slice them into wedges. Add the spaetzle to boiling salted water and cook over low heat for about 8-10 minutes. Heat the oil in a large pan. Brown the mushrooms and remove them. Brown the meat in the frying fat. Season with salt and pepper. Add the onion wedges and sauté. Dust with flour and sauté briefly. Add the cream and wine and bring to a boil. Add the marjoram and mushrooms and simmer for about 5 minutes. Wash and finely chop the parsley. Drain the spaetzle. Melt the fat. Toss the spaetzle and parsley in the pan. Wash and finely dice the tomatoes. Arrange the strips on a platter and sprinkle with diced tomatoes. Serve with the spaetzle. Serve with a cool rosé wine.