Spätzle pan with chanterelles, bacon and fillet tips

Ingredients for 4 servings:

• 500 g Spätzle, fresh (preferably homemade), cooked
• 2 onions
• 1 garlic clove(s)
• 200 g chanterelles, fresh
• 100 g smoked bacon, cut into fine strips
• 350 g pork fillet(s) (tips)
• 1 tsp clarified butter
• 1 tbsp butter
• Salt and pepper from the mill
• 1 tbsp parsley, chopped

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

is ideal for using up leftovers

Clean the chanterelles and halve or quarter them if necessary. Finely shred the pork fillet, slice the onions into half rings, and finely dice the garlic. Heat a little clarified butter in a pan and brown the meat first, then remove from the pan and set aside. Brown the mushrooms over high heat, but only until they begin to sizzle. Do not let any water escape, or they will no longer be crispy. Set the mushrooms aside as well. Fry the bacon until crispy and remove from the pan. Fry the onions in the bacon fat, then the garlic, and finally the spaetzle until golden brown, then add the butter and toss briefly. Add the meat, mushrooms, and bacon and stir everything together again in the hot pan. Season with salt and pepper and serve sprinkled with chopped parsley. Serve with a mixed green leaf salad or tomato salad.