Pork fillet with mushroom cream sauce and spaetzle with sauerkraut

Ingredients for 3 servings:

• 500 g Spätzle from the refrigerator
• 200 g mushrooms
• 150 ml sour cream
• 1 spring onion(s)
• 1 pork fillet(s)
• 250 g sauerkraut
• 1 onion(s), red
• 1 tbsp flour
• 2 tsp honey
• 1 tsp vegetable stock powder
• 6 tbsp oil
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Instead of pork fillet, smoked pork also works

Cut the pork fillet into medallions approximately 3 cm thick, season with salt and pepper on both sides. Slice the spring onion diagonally into rings. Peel the red onion, halve it, and cut it into thin strips. Drain the sauerkraut in a colander. Cut the mushrooms into quarters or sixths, depending on their size. In a medium-sized pan, brown the medallions on both sides over high heat with 2 tablespoons of oil and set aside on a plate. In the same pan, brown the mushrooms with another tablespoon of oil. Then add the red onion and sauté briefly. Dust with flour and deglaze with 250 ml water and the vegetable stock powder, and bring to a boil for 3 minutes. Then reduce the heat to low, stir in the sour cream, and season generously with salt and pepper. Stir in half of the spring onion rings and heat the medallions in the sauce for a few minutes. Meanwhile, heat 3 tablespoons of oil in a second large pan and fry the spaetzle over medium heat for about 10 minutes, turning frequently. During the last 5 minutes, add the sauerkraut, mix with 2 teaspoons of honey, season with salt and pepper, and heat thoroughly. Serve the contents of both pans on a plate and top with the remaining spring onion rings.