Wednesday, 9 May 2012

Pork with Bell Peppers and Spätzle

Today, I’ll prepare another easy-to-make recipe, very tasty and always a success. I used Spätzle as a side-dish. These are “a type of egg noodle of soft texture found in the cuisine of Germany and of Austria, Switzerland, Hungary, Alsace and South Tyrol”, says wikipedia. If you don’t find them in your supermarket, you can replace them with any kind of pasta you like.

What you need: 
  • 500 g of meagre pork 
  • 1 big red bell pepper 
  • 1 big green bell pepper 
  • 1 big onion 
  • Paprika 
  • Salt, pepper 
  • Olive oil 
  • 250 ml of sour cream (or crème fraîche
  • Spätzle or any other kind of pasta (tagliatelle would be the most convenient ones) 
How to proceed: 
  • Cut the pork into small cubes. 
  • Cut the onion and the bell peppers into thin slices. 
  • Heat a drizzle of olive oil in a saucepan. 
  • Stir-fry the pork until it turns a nice colour; add salt, pepper and a spoonful of paprika. 
  • Add the onion and bell pepper slices. 
  • Stir-fry until the onion becomes transparent. 
  • Add the sour cream (or the crème fraîche) and lower heat. 
  • Let the meal simmer for 20-25 minutes. 
  • Prepare the Spätzle in the meantime. 
Serve a portion of meat and sauce with a side helping of Spätzle and another side helping of salad. This is really very easy yet tasty.  
Bon appétit! 


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