Baked Spaetzle with Pork
Nutritional values
(Percentage of daily recommendation)
| Calorie | 651 cal. | (31 %) | ||
| Protein | 49 g | (50 %) | ||
| Fat | 31 g | (27 %) | ||
| Carbohydrates | 40 g | (27 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.1 g | (10 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 2.6 μg | (13 %) | ||
| Vitamin E | 2.7 mg | (23 %) | ||
| Vitamin K | 17.1 μg | (29 %) | ||
| Vitamin B₁ | 1.3 mg | (130 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 19.9 mg | (166 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 62 μg | (21 %) | ||
| Pantothenic acid | 3 mg | (50 %) | ||
| Biotin | 26.7 μg | (59 %) | ||
| Vitamin B₁₂ | 3.6 μg | (120 %) | ||
| Vitamin C | 8 mg | (8 %) | ||
| Potassium | 935 mg | (23 %) | ||
| Calcium | 367 mg | (37 %) | ||
| Magnesium | 67 mg | (22 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 38 μg | (19 %) | ||
| Zinc | 5.2 mg | (65 %) | ||
| Saturated fatty acids | 14.9 g | |||
| Uric acid | 251 mg | |||
| Cholesterol | 231 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 2 eggs
- 200 grams Pastry flour
- salt
- butter (for greasing)
- 250 grams button Mushroom
- 4 scallions
- 500 grams Pork tenderloin
- 2 Tbsps Canola oil
- freshly ground peppers
- 1 tsp ground paprika
- 1 pinch ground paprika
- 50 milliliters dry white wine
- 150 milliliters Whipped cream
- 125 grams grated Hard cheese (mountain cheese, emmentaler)
Preparation steps
Break eggs into a bowl. Stir in flour, about 75 ml (approximately .3 cup) hot water and salt. Use a dough hook to knead until bubbles form.
Bring plenty of salted water to a boil in a wide pot. Process dough through a spaetzle press and press noodles directly into boiling water. Cook until done, then remove and drain well.
Preheat the oven to 200°C (approximately 400°F).
Put noodles into a buttered baking dish.
Rinse mushrooms and cut to bite-size. Rinse and slice spring onions.
Rinse pork, pat dry and cut into strips. Brown meat in hot oil in a pan and season with salt, pepper and paprika. Add mushrooms and spring onions, cook briefly, then deglaze with wine and add cream. Pour over noodles, sprinkle with gratin and bake for about 20 minutes. Remove and serve.
