Veal Strips with Spaetzle

Ingredients

• 400 g flour
• Salt
• 4 eggs
• nutmeg
• 200 ml milk
• 2 tbsp butter
• 2 small stalks leeks
• 1 red bell pepper
• 1 small onion
• 600 g veal (filet or nuss)
• 2 tbsp flour
• 3 tbsp oil
• Salt
• pepper (ground)
• 30 g Butter
• 0.125 l dry white wine
• 0.125 l meat broth
• 150 g whipping cream

Instructions

1. 1.

   Bring a large pot of salted water to a boil.

2. 2.

   Quickly mix flour, eggs, nutmeg, milk and a pinch of salt in a bowl into a firm dough. Immediately scrape the spaetzle dough with a spaetzle scraper or knife from a wet board into the boiling salted water and let it cook for several minutes. The spaetzle are done when they rise to the surface. Remove them with a slotted spoon and drain.

3. 3.

   Clean, wash and slice leeks into rings. Clean, wash and cut bell pepper into small pieces. Peel and dice onion. Rinse veal cold, pat dry with kitchen paper and cut into thin strips. Dust the veal strips with flour and mix well. Heat oil in a pan, quickly brown the meat in batches while constantly turning it until lightly browned. Transfer the browned meat to a plate, season with salt and pepper, and keep warm. Add butter to the pan and heat. Add onion cubes, leek rings and bell pepper pieces and sauté for 3 minutes, deglaze with wine and reduce. Add broth and cream and simmer gently for 5 minutes. Season sauce with salt and pepper, return meat to the sauce and reheat well. Fold in spaetzle and serve immediately.