Pork in a creamy sauce with mushrooms


  • 500 grams pork schnitzel
  • 200 grams champicnons
  • 250 grams small onions
  • 250 grams spätzle
  • salt
  • 3 tablespoons vegetable oil
  • white pepper
  • 1 tablespoon flour
  • 200 grams cream
  • 125 milliliters dry white wine
  • 0,5 teaspoons dried marjoram
  • 0,5 bunch of parsley
  • 1 tablespoon butter
  • 1 tomato

Preparation method (receipt)

Wash meat, dry and cut into cubes. Clean mushrooms, wash and chop coarsely. Peel onion and cut into slices. Boil spätzle until tender in salted water for 8-10 minutes. In a deep skillet heat the vegetable oil, fry the mushrooms, remove from the pan. Fry the meat, salt and pepper. Add onions and fry gently, sprinkle with flour, stir, pour the cream and wine and simmer. Add oregano and mushrooms, cook for 5 minutes. Wash parsley, chop. Wash tomatoes, cut into cubes. Serve stew with spätzle, sprinkled with tomato and parsley.

pork champignons onion spätzle salt vegetable oil white pepper flour cream dry white wine oregano parsley butter tomato