John Myers
Jägerspätzle with Meat Loaf
The perfect jägerspätzle with meat loaf recipe with a picture and simple step-by-step instructions.
- 250 g Mushrooms brown
- 3 Spring onions
- 200 g Meatloaf
- 250 g Spaetzle
- 1 tbsp Oil
- 1 tbsp Tomato paste
- 0,5 tbsp Flour
- 200 ml Cream
- 50 ml White wine
- Salt
- Pepper from the grinder
- Sweet paprika
- 1 tsp Marjoram
- Clean the mushrooms and cut in halves or quarters. Cut the spring onions into rings.
- Cook the spaetzle in 3–4 liters of boiling salted water (approx. 1 teaspoon of salt per liter) according to the instructions on the packet. Meanwhile, heat 1 tablespoon of oil in a large pan. Fry the meat loaf in portions for approx. 3 minutes while turning. Remove.
- Fry the mushrooms and spring onion rings in the remaining frying fat, turning for about 10 minutes. Season with salt, pepper and paprika. Stir in tomato paste, sauté briefly. Dust with flour, sweat. Deglaze with white wine, cream and 1⁄8 l water, bring to the boil and simmer for about 5 minutes. Season to taste with salt, pepper and marjoram.
- Drain and drain the spaetzle. Heat the meat loaf in the mushroom pan. Serve everything.
- Tip 5: Cut the meat loaf into strips and fry them.
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