Mushroom Stew – Yeast Gobblers

Well-seasoned beef roast with salt, season with pepper and fry. Vegetables: leek, carrot, parsley, onion roast, then pour red wine, bring to a boil, add mushroom sauce, garlic clove, a little bit of cranberries, marjoram, basil, apple, pour beef broth and add a little bit of apple cider vinegar. Roast in the oven.

Egg dumplings: prepare salt, flour, eggs and water to a dough. Let the dough rest for a while.

Bring water to boil, season with salt and score sparrows from the board. After boiling, quench and roast in butter and season lightly with salt repeatedly. Cut the pancetta into cubes and roast it, steaming the mushroom heads in it until soft. In another frying pan stir a little bit of flour, sour cream and a little bit of water and cook the sauce, sieve and form the sauce in the mushrooms.

Season everything repeatedly and maybe add some more seasoning.

Our tip: Use a bacon with a strong flavor – so you give this dish a special touch!

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