Pork Mushroom Ragout with Spaetzle
Strips of pork tenderloin simmered with browned mushrooms in a white wine sauce, spooned over hand-scraped spaetzle and finished with sour cream.
Ingredients11
- Pork Tenderloin1 kg
- Cremini Mushrooms400 g
- All-Purpose Flour300 g
- Eggs4 Stück
- Vegetable Broth400 ml
- White Wine200 ml
- Butter1 EL
- Onion1 Stück
- Garlic1 Zehe
- Sour Cream2 EL
- Salt1 Prise
Instructions
- 1
Stir the flour, eggs, salt and water into a stiff spaetzle batter and let it rest. Cut the meat into strips, quarter the mushrooms, and dice the onion fine.
- 2
Sear the pork tenderloin hard and set it aside. Brown the mushrooms in the drippings, deglaze with the wine and broth, and slide the meat back in to finish cooking. Toast the garlic along with them.
- 3
Scrape the batter into boiling salted water in batches. Once the spaetzle float, toss them in butter and serve them with the ragout and a spoonful of sour cream.
NutritionPer serving
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Note
This recipe was generated or edited automatically with AI and has not been reviewed by an editor. Ingredients, quantities, times, nutritional values and information on allergens or diets can be wrong or incomplete. If you have allergies or intolerances, always check the product labels yourself. This is not nutritional or health advice.
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