How to make it

  • Set water to boil to cook spaetzle
  • In Dutch oven, or similar(I used cast iron), melt butter and add onion.
  • Cook about 7 minutes, stirring often, until they soften and are translucent.
  • Add mushrooms, sausage and tomatoes and mix well to combine
  • Cook over low heat to slightly cook down the mushrooms and heat the sausage and tomatoes through.
  • Add cream, mustard, spinach, dry mustard, salt and pepper and stir well.
  • Continue to cook over low heat, stirring often, to thicken and heat.
  • Meanwhile, boil spaetzle as directed and drain.
  • When drained, immediately add to pan with the cream mixture and carefully stir to combine well. Add chicken stock, if mixture seems a lil too thick once the dumplings are added. It's just to help thin it out, if you don't need it, don't bother! :)
  • Add paprika and stir again.
  • Sprinkle with grated cheese and a touch more paprika, if desired, at serving.

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