Swabian Pfandl

Ingredients for 2 servings:

• 4 pork medallions
• 200 g pork loin(s)
• 2 Vienna sausages
• 250 g spaetzle
• 250 g mushrooms
• 200 g Emmental cheese, grated
• 2 onions
• 70 ml vegetable stock
• n. B. Thyme
• e.g. salt and pepper
• n. B. Nutmeg
• n. B. Flour
• 1 tbsp butter
• 250 ml cream
• e.g. paprika powder
• n. B. Clarified butter

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Flatten the fillet medallions and sirloin slices slightly – do not season! First, remove any silver skin from the meat, as this would become bitter during frying. Split the sausages in half and cut them lengthwise twice, about 2 cm from the ends (this will make them look like four legs). Quarter or slice the mushrooms, as desired. Slice one onion into thin (!) rings, and finely dice the second onion. Set aside vegetable stock. Prepare the spaetzle according to the recipe or instructions. Brown the sliced ​​mushrooms in butter and add about half of the diced onion. When the onions are translucent, coat the mushrooms with about 1-2 tablespoons of flour, adding a little more butter if desired. Don’t forget to stir or toss. Now pour in about 40 ml of vegetable stock and season with 1 tablespoon of thyme, salt, and pepper. Once everything has thickened well, add cream, if desired. Now prepare the crispy onion rings, which will be placed over the spaetzle at the end. Sprinkle about 1-2 teaspoons of paprika powder and 1 teaspoon of salt over the thin onion rings and mix the onion rings well to ensure the paprika and salt are evenly distributed. Sprinkle the rings with about 3-4 tablespoons of flour and toss them in the flour. Make sure the rings are as close together as possible. Then let the onion rings float in hot clarified butter until they have a nice golden color and are crispy. This happens relatively quickly! Skim the onion rings with a slotted spoon and place them on kitchen paper to absorb the fat. Now place the medallions in the hot pan and fry them for about 2 minutes on each side, depending on the thickness of the slices (depending on how “well done” you want the fillet medallions). Halfway through the cooking time, add the pork loin (they cook faster because they are thinner). Attention is required when frying anyway! After turning the meat for the first time, sprinkle with a pinch of salt. Now add the two sausages to the pan to brown. As soon as everything is cooked to your liking, remove the pan from the heat in time – the meat will continue cooking a little anyway. Meanwhile, prepare the spaetzle. Heat butter in another pan and lightly brown the remaining diced onions. Add the prepared spaetzle and stir to combine, seasoning with salt, black pepper, and nutmeg. Pour the Emmental cheese over the spaetzle. The cheese should brown, but not burn. As soon as the meat is cooked in the other pan, pour a little vegetable stock over the spaetzle and turn everything over again so the cheese can dissolve properly. Finally, add a dash of cream. Now serve the Swabian pan: Season the meat on the plate with fresh pepper, place the sausage and spaetzle next to it, and add the mushroom cream sauce. Top the spaetzle with the baked onion rings. Garnish with a sprig of parsley.