Gratinated spaetzle pan with creamed strips

Ingredients for 4 servings:

• 600 g pork, shredded or chicken, or veal
• 300 g mushrooms
• 1 ½ dl cream (full cream)
• 1 shot of white wine, (1)
• 1 dl white wine, (2)
• some lemon juice
• 1 large onion(s), finely chopped
• 2 tbsp flour
• 1 tbsp fat
• 1 tbsp butter , (1)
• 1 tbsp butter , (2)
• 5 dl beef broth, strong
• 150 g mountain cheese, grated (or Sbrinz)
• some salt and pepper
• some Worcestershire sauce
• 1 pinch of nutmeg
• 1 bunch parsley, finely chopped
• 1 bunch of chives, finely chopped
• 300 g flour (spaetzle flour)
• 3 eggs
• 1 dl milk, approx.
• 1 tbsp oil

Instructions

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

Wash the mushrooms and sauté them whole in a non-stick pan with a dash of white wine(1) and lemon juice. Pour them into a sieve, reserving any draining water and let them cool. Heat a non-stick pan with a little cooking fat, season the meat and dust with flour. Brown quickly and well in three batches, remove from the pan and set aside. Heat the butter(1) in the non-stick pan, sauté the onions, deglaze with the white wine(2), add the stock and let it reduce slightly. Cut the mushrooms into quarters and add to the sauce with the draining water and the herbs. Add the cream and the meat. Be careful not to let it boil; just keep warm (but it should stay hot). Season to taste with salt, pepper and Worcestershire sauce. Make a batter with spaetzle flour, eggs, milk, oil, salt, pepper, and nutmeg. Stir until slightly bubbling, then pour it through a spaetzle sieve into boiling salted water. When the spaetzle float to the top, drain well and toss in a little butter (2). Pour the shredded meat into a gratin dish, top with the spaetzle, and finally sprinkle with cheese. Bake at 200°C for about 5-7 minutes.