Stew with Mushrooms
- mushrooms - 10.5 oz (300 g), fresh
- carrots - 2 - 3
- onions - 1 head
- black pepper - 20 grains
- flour - 3 tablespoons
- butter - 4 - 5 tablespoons
- eggs - 2
- yoghurt - 1 cup
Clean and wash the mushrooms. Boil them in salted water with the coarsely chopped carrots, onion and peppercorns. Strain the broth from the boiled mushrooms. Fry the flour with 4-5 tablespoons of butter and dilute it to a moderately thick sauce using the mushroom broth.
Add the beaten with yoghurt eggs and drained mushrooms. Allow the stew with mushrooms to boil for 3-4 minutes, stirring constantly to prevent the eggs from curdling.
Serve with French fries, if desired.