Swabian fillet pot

Ingredients for 4 servings:

• 250 g mushrooms
• 1 onion(s)
• 500 g pork fillet(s)
• 1 bunch of chives
• 1 tbsp clarified butter
• salt and pepper
• Paprika powder, sweet
• 200 ml meat broth, mild, instant
• 200 g whipped cream
• ½ tsp lemon peel, untreated, grated
• 500 g Spätzle from the refrigerated section
• 1 tbsp butter

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

can be well prepared

Clean the mushrooms and slice them. Peel the onion and dice it finely. Rinse the fillet, pat dry, and cut into 1 cm thick slices. Rinse the chives and cut them into small rolls. Heat the clarified butter in a saucepan or deep frying pan. Season the fillets with salt, pepper, and paprika, sear on both sides, and remove from the pan. Add the mushrooms and onion to the frying fat and fry briefly. Deglaze with the stock and cream. Add the medallions and lemon zest and simmer for 5 minutes. Heat the spaetzle in butter according to the package instructions. Season the fillet pot with salt and pepper. Stir in the chives and serve with the spaetzle.