Spätzle with schnitzel, pepper and tomato sauce

Ingredients for 4 servings:

• 300 g flour
• 4 eggs
• Salt
• nutmeg
• 3 tbsp mineral water
• 2 onions
• 1 clove(s) garlic
• 3 bell peppers, red, yellow and green, 150 g each
• 500 g pork schnitzel
• 2 tbsp oil
• ¼ liter broth, instant
• 200 g tomatoes, pureed
• 3 tbsp tomato ketchup
• Paprika powder, hot
• ½ bunch parsley

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 50 minutes

Spätzle: Mix together flour, eggs, a teaspoon of salt, a pinch of nutmeg, and mineral water. Let the dough rest for one to two hours. Gradually place a portion of the spätzle dough onto a moistened chopping board and, using a knife, scrape thin strips into plenty of boiling salted water. Cook over low heat until the spätzle float to the surface. Remove from the pan, drain well, and sprinkle with parsley. Sauce: Peel and dice the onions and garlic. Cut the bell pepper into smaller pieces. Cut the meat into strips. Fry the meat strips in hot oil. Add the bell pepper pieces, diced onions, and garlic, and fry for three to five minutes. Add the broth and tomato puree, bring to a boil, and simmer for about 10 minutes. Season with salt, ketchup, and paprika.