Spaetzle with pork, mushroom sauce and green beans

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When asked what my favourite Swiss dish is I more often than not immediately reply with ‘spaetzle’. But this would now remain in my top 10 dishes of any cuisine. I love the stuff don’t get me wrong, but its a hearty meal too, perfect for winter nights and après-ski apparently. You can use it as a side dish for lots of meals but I seem to like it best with pork and mushrooms and a bit of greenery, either spinach or green beans. As always this is a super easy meal (if you buy spaetzle ready made, in Switzerland virtually every store stocks it). However if you enjoy a bit of faff and would like to make it yourself go ahead and try this simple enough looking spaetzle recipe. This recipe boils the spaetzle which is down to preference, but I much prefer it fried until crispy on the outside and doughy in the middle.

Ingredients (serves 2)
300g diced pork
Small punnet of chopped mushrooms
100ml of sauce cream
Large diced onion
2 cloves of minced garlic
Mild mustard preferably wholegrain
500g readymade spaetzle
handful of green beans per person

Preparation and cooking (approx 30mins with readymade spaetzle)
Quickly fry off the pork on a high heat to remove as much of the fat as possible and drain. Return to a lower heat with a knob of butter and add the onion and garlic until lightly browned, do not allow it to dry out so reduce the heat if necessary. Add the chopped mushrooms and allow them to reduce before adding the cream and a generous spoon of wholegrain mustard. Leave on a low heat to allow the sauce to thicken.
Meanwhile add the green beans to a pan of boiling water and steam away.
Heat a knob of butter with some olive oil in a large frying pan, this will stop the spaetzle from burning. Cook until golden and crispy on the outside and serve with the pork and beans.

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