Roast with mushrooms and sour cream


Pork pulp 200 g

Onion 1 pc

Fresh champignons 5-7 pcs

Frozen boletus 200 g

Bay leaf 2 pcs

Potatoes 5-7 pcs

Sour cream 20% fat. 100 g

Parsley (greens) 2 pcs

Vegetable oil

Ground black pepper to taste

Salt to taste

Cut the meat into cubes.

Finely chop the onion and fry in vegetable oil.

Add meat and fry for 5-7 minutes.

Add defrosted and chopped butter, sliced ​​champignons. Fry for 10 minutes.

Add 1/2 cup water and simmer for another 30 minutes, covered over medium heat. Add salt, pepper and bay leaf.

Peel and dice the potatoes. Add to the pan. Add more water. Cover and simmer until potatoes are tender.

Add sour cream, salt as desired. Mix well.

Place on plates and sprinkle with finely chopped parsley. Serve hot.

Bon appetit!