Experience the comforting flavors of Germany with this creamy ground pork and mushroom stew, served over traditional spaetzle. This dish combines the richness of a creamy sauce with the earthiness of mushrooms and the savory taste of ground pork, all atop a bed of tender spaetzle. Perfect for a cozy dinner, this recipe brings a taste of Germany to your table.
Ingredients
- 1 lb ground pork
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 8 oz mushrooms, sliced
- 1 teaspoon caraway seeds
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 1 cup chicken broth
- 1 cup heavy cream
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 tablespoon fresh parsley, chopped (for garnish)
- 1 package store-bought spaetzle
Instructions
- Prepare the Spaetzle: Cook the store-bought spaetzle according to the package instructions. Drain and set aside.
- Cook the Pork: In a large skillet, heat the olive oil over medium heat. Add the ground pork and cook until browned, breaking it apart with a spoon, about 5-7 minutes. Remove the pork from the skillet and set aside.
- Sauté the Vegetables: In the same skillet, add the chopped onion and garlic. Sauté until the onion is translucent, about 3-4 minutes. Add the sliced mushrooms and cook until they are browned and tender, about 5 minutes.
- Season and Simmer: Return the cooked pork to the skillet with the mushrooms and onions. Stir in the caraway seeds, thyme, smoked paprika, salt, and pepper. Pour in the chicken broth and bring to a simmer. Let it cook for about 10 minutes to allow the flavors to meld.
- Make it Creamy: Reduce the heat to low and stir in the heavy cream, Dijon mustard, and Worcestershire sauce. Cook for an additional 5 minutes, stirring occasionally, until the stew is creamy and heated through.
- Serve: Serve the creamy pork and mushroom stew over the cooked spaetzle. Garnish with fresh parsley before serving.
Enjoy your hearty and comforting German-inspired stew!
