Recipes

Carrot-Mushroom-'Geschnetzeltes'

with Spaetzle 'Hofbauer'

Ingredients

4 Servings

12.5 oz Bechtle Spaetzle 'Hofbauer Style'
1 red onion
14 oz carrots
7 oz mushrooms
3 sprigs of fresh thyme
1 bunch of chives
17 oz pork cutlets
4 tbsp oil
1⅓ cups vegetable broth
6 tbsp cream cheese
salt, pepper
lemon juice

Preparation

Peel and dice the onion. Clean, wash and peel the carrots, then cut in fine slices. Rub the mushrooms with a kitchen towel and cut in slices. Wash and shake dry the herbs. Cut the chives into small rolls.
Wash, pad dry and cut the pork cutlets into stripes.
Heat oil in a pan and fry the pork stripes on a medium-high heat till lightly browned, then remove from the pan and set aside.
Fry the onions in the same pan until glazzy. Add carrots, mushrooms and thyme and sauté for 3-5 minutes. Then add the pork stripes, deglaze with vegetable broth and simmer for a minute. Take out the thyme. Stir in cream cheese, season with salt, pepper and lemon juice.
In the meantime cook the Spaetze in boiling saltet water until al dente. Drain.
Sprinkle the carrot-mushroom-„GeschnetzeltePeel and dice the onion. Clean, wash and peel the carrots, then cut in fine slices. Rub the mushrooms with a kitchen towel and cut in slices. Wash and shake dry the herbs. Cut the chives into small rolls.
Wash, pad dry and cut the pork cutlets into stripes.
Heat oil in a pan and fry the pork stripes on a medium-high heat till lightly browned, then remove from the pan and set aside.
Fry the onions in the same pan until glazzy. Add carrots, mushrooms and thyme and sauté for 3-5 minutes. Then add the pork stripes, deglaze with vegetable broth and simmer for a minute. Take out the thyme. Stir in cream cheese, season with salt, pepper and lemon juice.
In the meantime cook the Spaetze in boiling saltet water until al dente. Drain.
Sprinkle the carrot-mushroom-'Geschnetzelte' with chives and serve with Spaetzle.

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