Red Pepper Spaetzle In Mustard Cream Sauce With Sausage Recipes
RED PEPPER CREAM SAUCE
The delicious sauce is always a hit! Serve it with your favorite raviolis.
Provided by MrsHuey10
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 40m
Yield 8
Number Of Ingredients 7
Steps:
- Combine the bell peppers and heavy cream in a pot and bring to boil over medium heat; reduce heat to medium-low and continue simmering, stirring occasionally, until the cream reduces to about 1 cup, about 30 minutes. Remove from heat and stir in the paprika, lemon juice, salt, white pepper, and cayenne pepper.
- Pour the sauce into a blender. Hold the lid firmly with a towel while blending, using a few quick pulses to get the sauce moving before leaving it on to blend until smooth. Serve hot.
Nutrition Facts : Calories 216 calories, Carbohydrate 3.8 g, Cholesterol 81.5 mg, Fat 22.1 g, Fiber 0.7 g, Protein 1.6 g, SaturatedFat 13.7 g, Sodium 241.9 mg, Sugar 1.3 g
MUSTARD CREAM SPAETZLE TOPPED HAM STEAK
Steps:
- Melt butter in a large skillet over medium heat. Saute ham steak until heated through and browned, about 2 to 3 minutes per side. Transfer ham steak to platter, keep warm. Add heavy cream to skillet and reduce until thick enough to coat the back of a spoon, about 3 minutes. Add mustard and simmer 1 minute. Add cooked spaetzle and toss to coat.
- Top ham steak with mustard cream spaetzle.
- In a bowl whisk together eggs, milk, nutmeg, salt and pepper. Gradually stir in enough flour to make a thick batter. You will probably not need all 3 cups.
- Using a metal colander set over a pot of boiling, salted water, press spaetzle batter through holes directly into water.
- When spaetzle are cooked through, they will float to surface, about 5 minutes. Scoop up with a slotted spoon and drain well as they cook or drain all at once.
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