Fernitzer Reinderl

Ingredients for 6 servings:

• 500 ml milk
• 6 eggs
• 100 ml oil
• 800 g flour
• 20 g salt
• 1 kg schnitzel or pork fillet
• 1 kg mushrooms
• 4 cloves garlic
• ½ bunch parsley
• salt and pepper
• Gouda for gratinating

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 20 minutes

Bring a large pot of water to a boil. Meanwhile, combine the milk, salt, eggs, oil, and flour into a smooth batter. Scoop or cut out the dumplings from the batter with a spoon and place them in the boiling water. If you briefly dip the spoon in the hot water before cutting out the dumplings, the dough will not stick to the spoon as much. Let the dumplings simmer until they float to the surface—better too long than too little. When they’re done, drain the water through a sieve. Cut the meat into pieces, brown them, and sauté with the mushrooms until soft. Add the garlic, parsley, salt, and pepper. Mix with the dumplings. Transfer everything to a large baking dish and sprinkle generously with grated Gouda cheese. Bake in the oven at 350°F (175°C) for about 20 minutes, until the cheese has melted and the entire casserole is thoroughly heated. Serve with a green salad.