Sliced ​​meat with mushrooms, oregano and spaetzle

Ingredients for 4 servings:

• 600 g minute steak(s)
• 250 g mushrooms
• 2 onions, white
• 10 sprigs of oregano
• 100 ml cream
• 100 ml white wine
• 2 tbsp lemon juice
• 1 tbsp cornstarch
• 400 g Spätzle, fresh, from the refrigerator
• 6 stalks of parsley
• 1 tbsp rapeseed oil
• some salt and pepper

Instructions

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

Pat the minute steaks dry and cut into strips. Clean the mushrooms and halve or quarter them. Peel the onions and chop them roughly. Wash the oregano and parsley, spin dry, and chop them roughly. Brown the meat briefly in a pan with rapeseed oil, then remove from the pan, season with salt and pepper, and keep warm. Brown the mushrooms and onions in the same pan, then deglaze with the wine and cream, bring to a boil, and simmer for a few minutes. Meanwhile, cook the spaetzle in salted water according to the package instructions. Dissolve the cornstarch in cold water and then slowly add it to the pan with the mushrooms, stirring constantly, to thicken the sauce. Season to taste with pepper, salt, oregano, and lemon juice. Then return the meat to the pan and let it cook for a moment. Drain the spaetzle and stir in the parsley. Arrange on plates and serve immediately while hot.