Fillet pots with cheese spaetzle

Ingredients for 2 servings:

• 400 g pork fillet(s)
• salt and pepper
• Paprika powder
• n. B. Flour
• 200 g mushrooms, fresh or 20 g dried
• possibly water for soaking
• e.g. parsley, possibly dried
• 1 large onion(s)
• 1 garlic clove(s)
• margarine
• 100 ml vegetable stock
• 1 shot of brandy
• ½ cup cream
• ½ cup crème fraîche with herbs
• 200 g spaetzle
• 200 g cheese (Emmental and mountain cheese), grated

Instructions

Working time approx. 2 hours; Rest period approx. 1 day; Cooking/baking time approx. 20 minutes; Total time approx. 1 day 2 hours 20 minutes

Swabian casserole dish

The day before, slice the onions and sauté them in margarine until golden brown. Place the finished spaetzle (homemade or store-bought) in a casserole dish, season with salt if desired. Mix with 100g of cheese and scatter the onions over the meat. Rinse the meat in cold water, pat dry, cut into slices about 3cm thick, and flatten. Season with pepper and paprika, coat in flour, and sear in hot oil on both sides. Salt the meat, wrap in aluminum foil, and keep warm in the oven at 80°C. If using dried mushrooms, soak them in water for 30 minutes beforehand, then drain in a sieve. If using fresh mushrooms, slice them. Peel and press the garlic, and sauté in margarine. Add the mushrooms and sauté until the liquid has evaporated, then stir in the parsley. Pour in the meat broth and brandy and simmer for about 7 minutes. Stir in the cream and crème fraîche, and season with salt and pepper. Arrange the fillets on top of the spaetzle, cover with the sauce, and sprinkle with the remaining cheese. Bake in a preheated oven at 180°C for about 20 minutes.