Pork and mushroom ragout with spätzle | Recipe | Kitchen Stories

Ingredients

• 2.25 lbs pork tenderloin
• 14 oz brown mushrooms
• 2 cups flour
• 4 eggs
• 1 tsp salt
• 0.5 cup water (cold)
• 1 clove garlic
• 1 onion
• 0.75 cup white wine
• 1.75 cups vegetable broth
• 1 tsp lemon juice
• 3 sprigs thyme
• 1 tbsp unsalted butter
• salt
• pepper
• sugar
• sour cream (for garnish)
• white wine