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🍽️ Schnitzel Pot with Spätzle

573 kcal · 30 min · 4 servings

Ingredients

• onions, yellow 1 pc.
• pepper, green 1 pc.
• pepper, yellow 1 pc.
• mushrooms, white 200 g
• minute steaks from pork 500 g
• salt pinch
• pepper, black ground pinch
• spätzle, fresh 600 g
• parsley, fresh 10 g
• oil 2 tbsp
• tomato paste 20 g
• vegetable broth 650 ml
• italian herbs, dried 1 tsp
• cream cheese, plain 150 g

Instructions

1. 1. Cut the onions in half and remove the outer skin.
2. 2. Wash the peppers, cut them in half, and remove the tough stem and seeds.
3. 3. Cut the deseeded peppers into thin strips.
4. 4. Clean the mushrooms carefully with a kitchen towel.
5. 5. Cut the mushrooms into halves or quarters depending on their size.
6. 6. Rinse the minute steaks under running water.
7. 7. Pat the meat dry with a kitchen towel.
8. 8. Cut the meat into thin strips.
9. 9. Season the meat strips generously with salt and pepper.
10. 10. Place the spätzle into the deep steam cooking insert.
11. 11. Wash the parsley and shake off excess water.
12. 12. Remove the thick stems from the parsley.
13. 13. Put the parsley into the mixing bowl.
14. 14. Chop the parsley for 4 seconds on speed 8.
15. 15. Transfer the chopped parsley into a small bowl and set it aside.
16. 16. Put the cut onions into the mixing bowl.
17. 17. Chop the onions for 4 seconds on speed 8.
18. 18. Scrape down the chopped onions to the bottom with a spatula.
19. 19. Add the seasoned meat strips and the oil to the mixing bowl.
20. 20. Sauté the meat in reverse mode for 7 minutes on the sauté setting.
21. 21. Add the tomato paste, vegetable broth, pepper strips, mushrooms, and herbs.
22. 22. Place the steam cooking insert with the spätzle onto the mixing bowl.
23. 23. Close the pot and steam the dish for 25 minutes.
24. 24. Remove the steam cooking insert after the cooking time and set it aside.
25. 25. Add the cream cheese to the mixing bowl.
26. 26. Stir the cream cheese for 1 minute at 100 degrees on speed 1.
27. 27. Season the schnitzel pot to taste with salt and pepper.
28. 28. Place the spätzle onto the plates.
29. 29. Pour the schnitzel pot over the spätzle.
30. 30. Sprinkle the dish with the prepared parsley and serve.

Nutrition per serving

• kcal: 573
• Protein: 33 g · Fett/Fat: 25 g · Carbs: 58 g