150 g/6 oz mushrooms
stock made from 500 g/1 lb pork or beef bones
half an onion (chopped)
1 tablespoon lard
1 level tablespoon flour
100 ml/2 and half fl oz sour cream
half a bunch chopped parsley
1. Wash the mushroom and cut into thin slices. Heat the lard and fry the mushrooms gently, covered, for 10 min. Add the onion and brown at low heat, stirring occasionally, until all the water has evaporated. Add the salt, flour and chopped parsley. Stir together for minute and sprinkle with paprika.
2. Pour 1 litre of stock onto the mushrooms and stir well. Add the sour cream, stir well and serve.