Ingredients:

• 300 g fresh, small forest mushrooms (bay boletes, ceps)
• 100 g mushrooms
• 3 cups water
• 1 onion
• 100 g smoked bacon
  
• 2 beef bouillon cubes
  
• 2 tbsp tomato paste
  
• 2 tbsp flour
  
• Seasonings: salt, pepper, smoked paprika, marjoram
  

Preparation:

1. Clean the mushrooms thoroughly and cut into quarters. 2.
2. Dice the bacon. Put it into a cold frying pan. Place on the cooker over a very low heat and slowly render the crackling.
3. Slice the onion into feathers and add to the bacon.
4. When the onions are glazed, add the flour and mix.
5. Pour in the water and add the mushrooms. Cook over a low heat until the water comes to a boil. Then add 2 beef bouillon cubes.
6. When the stew has started to colour, add the tomato paste and season to taste. Cook covered for 20 minutes, stirring occasionally.
7. Serve with groats or potatoes and your favourite salad.