Strog.  Season the meat liberally with salt and pepper.  Shake in a ziplock with the flour.  Shake off the excess flour.  Brown the floured meat in the olive oil over medium heat.  Add the mushrooms and simmer until they release their liquid. Add the cream and simmer until very thick and savory.  

​

Spaetzle.  Combine eggs, buttermilk and sweet potato in a bowl and stir to mix.  Combine the remaining dry ingredients in another bowl and mix well.  Combine the bowls and mix with your hands.  The batter will be sticky.  Put the olive oil in one large bowl.  Prepare an ice water bath in another large bowl.  Bring a pot of well-salted water to a boil and turn the heat down to simmer. Using a colander with large holes (1/4 inch), force the batter through the colander directly into a pot of simmering well-salted water.  Gently agitate and cook for 2 minutes.  Skim the pasta from the water and transfer to the ice water bath to stop the cooking. Transfer the cold pasta to the oil bowl and gently toss to coat the pasta with oil.  You will have to repeat the process for several batches of pasta. Once cooked and oiled, the spaetzle can be refrigerated or frozen.  When ready to eat, re-heat the pasta in a large skillet over medium heat with melted butter.  Top with the strog and serve.

​