Machanka
Hearty Transcarpathian machanka — a thick sour cream and butter gravy with mushrooms and fried onion, traditionally served hot for dipping bread, potatoes or pancakes.
Ingredients
- button mushrooms400 g
- onion1 pcs
- butter30 g
- wheat flour2 tbsp
- milk300 ml
- sour cream150 g
- salt1 to taste
- black pepper (ground)1 to taste
- bay leaf1 leaf
Instructions
Rinse the mushrooms thoroughly, pat dry with a paper towel and slice thinly; finely chop the onion.
Melt the butter in a skillet and sauté the onion over medium heat for 6 minutes until soft and translucent.
Add the mushrooms, cover with a lid and simmer for 9 minutes until the released liquid has evaporated.
Meanwhile, toast the flour in a dry skillet, stirring constantly, until golden and nutty-smelling, about 3 minutes.
Pour the cold milk into the flour in a thin stream, whisking briskly to break up any lumps, until smooth.
Transfer the milk mixture into the skillet with the mushrooms and onion, add the bay leaf, stir and cook over low heat for 6 minutes until thickened.
Remove the bay leaf, stir in the sour cream, season with salt and pepper to taste, and simmer for another 4 minutes over low heat without letting it boil hard.
Serve the machanka hot as a gravy for thick pancakes, dumplings, potatoes or slices of fresh bread — traditionally, pieces of the dish are dipped straight into it.
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