Fillet pot with spaetzle

Ingredients for 4 servings:

• 600 g pork fillet(s)
• 1 onion(s), finely chopped
• Fat, vegetable, for frying
• 1 jar mushrooms, mixed, or fresh mushrooms
• 1 cup crème fraîche
• 1 cup meat broth
• e.g. Edam cheese or Gouda, grated
• 400 g spaetzle
• Salt
• pepper
• herb butter

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 55 minutes

baked

Cook the spaetzle in salted water according to the package instructions. Meanwhile, cut the pork fillet into slices about 1 cm wide. Press them flat with a knife. Heat the fat in a pan and briefly sear the fillet slices on both sides. Place the meat in a fireproof casserole dish and top with thin slices of herb butter. Then fry the finely chopped onion in the pan. Add the drained mushrooms and sauté briefly. Pour in the meat broth and thicken the sauce with crème fraîche. Mix the cooked spaetzle with the mushroom sauce and toss with half of the grated cheese. Spread the mixture over the fillet slices, sprinkle with the other half of the cheese, and bake in a preheated oven at 220°C for approx. 25-30 minutes.