Fried white mushrooms
Description
For the stew, marinate the meat pieces in mustard and spices, then sear over high heat. Cut the eggplant into slices, sprinkle with salt, and after half an hour rinse with water. Slice mushrooms and sauté with onions. Separately, sauté carrots. Place the meat, carrots, and eggplant into a casserole dish and mix. Top with the mushrooms and onions. Slice two potatoes into thin rounds and cut the rest into small batons. Place the batons over the mushrooms, then cover with the rounds arranged in a scale-like pattern. Pour a sauce made from sour cream, flour, broth, crushed garlic, and spices over the casserole. Cover the dish and bake in the oven at 180°C (356°F) for 45 minutes. Garnish with fresh herbs before serving.
Instructions
- 1
Step 1
Cut the meat into pieces and mix with mustard and spices to taste. Set aside to marinate for 30-40 minutes.
- 2
Step 2
Slice the eggplant, sprinkle with salt, and set aside. After half an hour, rinse under running water.
- 3
Step 3
Cut the mushrooms into large pieces.
- 4
Step 4
Chop the onion and sauté in vegetable oil until golden, then add the mushrooms, season with salt, and simmer for a short while. Transfer to a separate dish, and in the same skillet sauté the carrots cut into strips.
- 5
Step 5
Sear the meat over high heat.
- 6
Step 6
And place it in the pot. Add the carrots and eggplants there as well and mix. On top, place the mushrooms with onions.
- 7
Step 7
Slice a couple of potatoes into thin rounds, and cut the remaining potatoes into small strips. Place the strips on top of the mushrooms and cover them with the rounds arranged like scales. Pour over the mixture a sauce made of sour cream, flour, broth, crushed garlic, and spices. Cover the pot with a lid and bake in the oven at 180°C for 45 minutes. Then sprinkle the dish with grated cheese and bake for another 10 minutes uncovered. Garnish with fresh herbs before serving.