The holiday season is the perfect time for comfort food. These pork fillets swimming in a mushroom cream sauce over Spätzle are the ultimate version of comfort for me. I found the recipe from the 8/2006 issue of LISA Kochen & Backen. Whenever I am at the airport about to leave Germany and have some extra Euro, I spend it at the magazine stand for a few cooking magazines. So far, I have only cooked a couple of dishes from them, so I am trying to make a habit of looking through them more. This recipe was originally Kalbsfilet in Champignon-Sahne-Soße, but I was not able to find any veal fillets (Kalbsfilet) here. The grocery store only had ground and bite size veal. If you can’t find Spätzle and don’t have the time to make your own, this dish also goes well with egg noodles.
I hope everyone had a great holiday with family and friends. Evan took all day to open presents between naps. We had a great day and here are a couple of photos: