Eran aguntan ipara ti a ge pẹlu bota Spaetzle ti ọwọ ati saladi kukumba kekere

Mix the flour, salt and eggs together by hand in a bowl. Slowly stir in a little water until a slightly tough dough is formed. Then let the dough stand for about 15 minutes and then stir again briefly.

Heat the water in a saucepan and season with salt. Prepare a bowl of cold water for the finished spaetzle. When the water is boiling, scrape the batter from the board into the boiling water. When the spaetzle come to the surface, remove them immediately with the slotted spoon and place in a bowl.

Let the spaetzle cool down briefly and toss it in a pan with butter before eating.

Peel and finely dice the onions. Then clean the mushrooms and cut them into slices. Cut the veal into thin strips across the grain.

Then heat the peanut oil in a large pan and sear the meat strips on all sides, remove and set aside. Now also fry the onion cubes and the mushrooms in the pan.

Deglaze the roast with white wine and bring to the boil. Then pour in the whipped cream and mix with the white wine. Add the meat and simmer in the sauce for another 3 minutes.

Finally, season the shredded meat with salt and pepper.

Peel the cucumber, cut into thin slices with a slicer and place in a bowl. Then sprinkle the cucumbers with salt so that the water escapes. Then gently squeeze out the cucumber slices.

For the dressing, mix the cream and vinegar, add the dill tips and season with salt and pepper. Add the dressing to the cucumber, stir and serve.