Add chopped mushrooms, stir and add 1/4 cup of water and 1 tsp of salt. Cover with lid, turn temperature down to medium low, and let cook for 5 minutes.
Uncover the lid ,set aside, add cream, milk, and crumbled bouillon. Stir and bring to boil.
In a 1/2 cup of milk mix 3 tablespoons of flour till no longer lumpy. Pour the mixture into the sauce and constantly keep stirring for 3 more minutes on medium temperature.
Add 1/2 tsp of salt to finish the taste.
Serve with Bread Dumplings and a Roast Beef. As a finishing touch serve with jellied
Cranberry Sauce on a side.
On 3 Tbs of oil, sate chopped onion till it turns gold.
Cut the sausage into small pieces and add to the onion. Fry for 5 minutes.
Peel the potatoes, and cut them also into small pieces. Add to the pot with caraway seeds, paprika, pepper, garlic, bouillon, salt, marjoram, and 1 cup of water.
Cover the pot with lid, and simmer for 2 minutes.
Add the rest of the water and slowly cook till the potatoes are soft, for about 20 minutes.
In a small cup, mix ½ cup of water with 2 Tbs of flour. While stirring pour the mixture in the soup. Cook for 2 more minutes.
If the meat is not pre-sliced, cut thin slices about quarter of an inch thick and 2x2inches large. Pound the slices of meat with meat mallet, sprinkle salt and pepper over the tops, flip them over, and season from the other side.
Scrape the onion to the side of the pot and start placing a piece of meat, one by one on the bottom of the pan. Brown each piece from both sides, and push them aside in the pan. Repeat this process with all the pieces. It is important that the heat is on high.
The meat will start creating a brown coating on the bottom of the pan, and that is what we are looking for.
Add half a cup of water to the pan and stir the meat around, until all of the brown coating is released from the bottom into the sauce.
Cook out all the liquid from the pan, until it starts catching to the bottom again.
Add one cup of water, stir from the bottom, releasing all the brown coating from the bottom again.
Then add 2 more cups of water, and one cube of beef flavored bouillon. It would be best if you use a pressure cooker. Cover the pot with lid and close tightly. Once the pot starts steaming, turn down the heat to medium low and cook for 25-35 minutes.
When done, place the pressure cooker in the kitchen sink, and let cold water run over the top of the lid. Once safe to open, remove the lid add 1 cup of water and bring to boil.
Mince one clove of garlic and add to the meat.
In a small bowl whisk half a cup of water with 4 tablespoons of flour, and stir it into the meat. Let cook for another five minutes.
Recipe Notes
This dish can be served with steamed rice or potato dumplings, and tomato or cucumber salad on the side.
