Sliced Pork Stroganoff with Spatzli

Name: Sliced Pork Stroganoff with Spatzli
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: European
Ingredients: 200 g Sour cream; 600 g Pork loin; 2 tbsp Vegetable Oil; 2 tbsp Mustard; 300 ml Beef broth; 500 g Fresh Spatzli; 0.5 tsp Black Pepper; 1 tbsp Paprika powder; 1 tsp Salt; 2 clove Garlic clove; 300 g Mushrooms; 1 pcs Onion

35 min

4 servings

Medium

A hearty and comforting Swiss-German classic featuring tender strips of pork in a rich, creamy paprika-mustard sauce, served with traditional Spatzli. Perfect for a cozy meal.

Steps

Prepare your ingredients: Slice the pork loin into thin strips. Clean and slice the mushrooms. Finely chop the onion and mince the garlic.

Heat 1 tbsp of vegetable oil in a large pan over high heat. Sear the pork strips in batches until golden brown. Season with 0.5 tsp salt and 0.25 tsp black pepper. Remove the pork from the pan and set aside.

Add the remaining 1 tbsp of vegetable oil to the pan. Sauté the chopped onion for 3-4 minutes until softened. Add the minced garlic and sliced mushrooms, cooking for another 4-5 minutes until the mushrooms are tender and lightly browned. Season with 0.25 tsp salt and 0.125 tsp black pepper.

Stir in the sweet paprika powder and Dijon mustard, cooking for 1 minute until fragrant. Pour in the beef broth and bring to a gentle simmer, scraping up any browned bits from the bottom of the pan. Let it simmer for 5-7 minutes to slightly reduce.

Return the seared pork to the pan. Stir in the sour cream and heat gently, but do not boil, as this can cause the sour cream to curdle. Adjust seasoning with the remaining 0.25 tsp salt and 0.125 tsp black pepper if needed.

While the sauce simmers, cook the fresh Spatzli according to package instructions, usually in boiling salted water for 2-3 minutes until they float.

Drain the Spatzli and serve immediately with the creamy pork Stroganoff.