Spätzle pan with pork fillet

Ingredients for 4 servings:

• 400 g Spätzle, from the refrigerated section or homemade
• 500 g pork fillet(s)
• salt and pepper
• Nutmeg, freshly grated
• 200 g mushrooms
• 5 tbsp Worcestershire sauce
• 700 g cream
• 200 g sour cream
• 1 tbsp vegetable stock powder or deli stock powder
• 1 bunch of dill
• Margarine for frying

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Cook the spaetzle in salted water until slightly tender. Remove all fat and sinew from the pork fillet, cut into slices, and rub them with pepper and nutmeg. Trim the mushrooms, trim the stems slightly, and cut larger mushrooms in half. Heat margarine in a pan and fry the meat slices until browned on both sides. Remove from the pan, season with salt, and keep warm in the oven at 80°C (top/bottom heat). Add the mushrooms to the frying fat and sauté for a few minutes, turning occasionally. Season with Worcestershire sauce, pour in the cream, stir in the sour cream, and season with vegetable stock. Add the drained spaetzle and mix. Arrange the fillet slices on top. Let the dish simmer in the covered pan over medium heat for a few more minutes. Stir frequently to ensure nothing sticks. Serve with chopped dill. A green salad goes well with the dish.