Tender slices of organic meat sautéed in creamy, buttery sauce with fresh mushrooms and dried boletus broth. This dish differs from the original – it’s the only one in the world that’s made from scratch in the mountain forest! But if you don’t have a mountain forest somewhere near you – it’s not really a problem! Just take a trip out of a town, and we guarantee you will find just a spot you need!
Set up the fireplace outdoor.
Prepare your cookware and ingredients.
Take the clayware cup, fill it with snow (white) and handful of dried boletus. Place near the fire, let the snow melt and turn into water and then mushrooms will cook just how we need it to be.
Take you cutting board and a knife.
Quarter handful of baby onions.
Slice handful of portobello mushrooms.
Preheat your pan. Toss in 400g of free-range beef.
Fry the meat for 2 min for each side including rears.
Add 1 tbsp. of butter. Fry the meat for 30s more for each side. It’s enough for now.
Put meat to rest for a while.
Toss baby onions into the pan, fry until it gets crispy golden brown texture.
Toss in sliced portobello mushrooms. Fry for a minute.
Add 1 cup of water with boletus.
Stir and slow cook for a while.
While shrooms are slow cooking, slice the meat into thin strips then salt it well.
Toss the meat into the pan. Slow cook for 2 min.
Add ½ cup of cream, and pepper the dish.
Slow cook until ready.
In the last minute, chop handful of fresh dill and dress the finish off the dish with it.
Serve! Well… Better to eat it straight from the pan. Be careful it’s hot.