Meat cut and fry in vegetable oil. After transfer to a saucepan, but without fat in the pan.

Put the chopped carrot and fry until soft. Send it to the meat in the pan.

Pour into the pan broth, wine, 0.5 teaspoon of thyme, a few leaves Lavrushka, extruded garlic, salt, pepper to taste. Bring to a boil, make a small fire and stew until ready. Kura is fast. Now about the broth: if you have chicken meat, and also chicken broth if veal, and broth, respectively.

Now take the onion, cut into 4-6 pieces, put them in the pan where the melted tablespoon of butter and spoon of sunflower. Often positive bow on skovorodin it to be roasted until Golden brown, about 10 minutes should be enough. In General (in the original), if you have a little onion (which is referred to as the IBA), this is just what you need for this recipe. But I do not have that and I took a bow-the turnip.

Then pour a half Cup (we have) broth, put salt/pepper, Bay leaf, a few parsley sprigs and 0.5 tsp of thyme, fire of the smallest below gurgled a little, and so simmer 40 minutes, just watching that the liquid completely evaporate.

Then fry the mushrooms. I welded (had dried mushrooms). The original mushrooms.

The time for fighting has passed, the meat, the carrots removed. The rest pass through a sieve and put back on the heat to slightly thickened, then there throw a piece of butter, mashed with flour, where a spoon is a spoon, can be a little more. Make a smaller fire and mix well the butter and the flour to thickened.

Now all connect (meat with carrots, onions, mushrooms) and pour our sauce-broth. Bring to a boil, taste for taste. If something is missing, then add. Switch off, give a little brew and serve what you want.