Pork loin in champignon cream sauce with german "Spätzle".
Note the brown stuff sticking to the bottom of the pot. Some call it fond, which is technically not correct, but never mind. It gives a lot of flavor to the sauce made from it.
Vegetables browned in the used pot. Deglazed with red wine and made into the sauce.
Spätzle raw ingredients. Eggs, flour, semolina, pinch of salt
Beat into a dough
There are several ways to make Spätzle. I won't go into detail. Here, I used a press creating Spaghetti like noodles. These are cooked in boiling water one batch at a time.