Spätzle with pork in cream sauce from the pressure cooker

Ingredients for 2 servings:

• 250 g flour
• 2 eggs
• pinch(s) of salt
• ⅛ liter water, lukewarm
• 1 oil
• 250 g pork
• some gravy or sauce powder
• 450 ml water
• 0.33 cups of cream
• salt and pepper
• n. B. Sauce thickener

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

To make the spaetzle dough, combine flour, eggs, salt, and lukewarm water to form a smooth dough. Bring a saucepan to a boil. Add a pinch of salt and a little oil to the water and grate the dough into the pan in small portions using a spaetzle grater. Bring to a boil once. Remove the spaetzle from the water with a slotted spoon, drain well, and keep warm. Repeat until all the dough is used up. Season the meat with salt and pepper and sear in the pressure cooker. Add the gravy and pour in the water and cream. Close the pressure cooker and cook for 20 minutes from the start of the cooking time. Open the pan and stir the sauce again thoroughly. Thicken the sauce if desired. Serve the spaetzle with the meat and sauce.