Mustard Cream Spaetzle Topped Ham Steak

Total Time:
28 min
Prep:
10 min
Cook:
18 min

Yield:
4 servings
Level:
Intermediate

Directions
  • 2 tablespoons butter

  • 1 (1 1/2-pound) ham steak

  • 1 1/2 cups heavy cream

  • 2 tablespoons whole-grain mustard

  • Spaetzle, recipe follows

  • 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.

Spaetzle:
  • 3 eggs

  • 1 cup milk

  • 1/4 teaspoon freshly grated nutmeg

  • Kosher salt and freshly ground white pepper

  • 3 cups all-purpose flour, or as needed

  • 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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