To prepare this culinary delight, the first step is to take care of the meat. We choose beef or pork, depending on personal preferences, and cut it into small, uniform pieces to ensure even cooking. In a pan, we pour in the lard and heat it well. Once the lard is hot, we add the cut meat and fry it over medium heat until it is browned on both sides. This process will add a wonderful flavor to the dish. After the meat is fried, we remove it from the pan and transfer it to a separate dish. In the same pan, we pour enough water to cover the meat and let it simmer on low heat, covered, to soften and infuse with flavors.
Meanwhile, we take care of the vegetables. In the remaining lard, we add diced carrots and celery, sautéing them until they soften. Then, we add the finely chopped onion and continue to sauté everything, stirring occasionally. After a few minutes, we add the diced potatoes, mixing them well with the other vegetables and allowing them to sauté together for about 10-15 minutes. At this point, we add the sliced mushrooms, season with salt and pepper to taste, and pour in the broth and 100 ml of water. We let the mixture simmer together for 15 minutes, so the flavors combine perfectly.
Once the meat is half-cooked, we add it to the pan with the sautéed vegetables, along with the finely chopped green parsley. We also add the sour cream, mixing everything well. We check the taste again, adjusting with salt and pepper, and let it simmer together for about 10 minutes to allow the flavors to blend.
In parallel, we can take care of preparing the dough to cover the dish. In a bowl, we mix 200 g of flour with a tablespoon of oil and a pinch of salt, then gradually add water until we obtain an elastic dough. This will be rolled out with a rolling pin and placed over the dish containing the meat and vegetable mixture. It is important to make a small hole in the middle of the dough sheet to allow steam to escape during baking.
After placing the dough sheet, we brush it with beaten egg to achieve a golden and appetizing crust. Then, we put everything in the oven, set to low heat, and let it bake until the dough becomes golden and crispy. It is recommended to serve this dish very hot, to fully enjoy its delicious flavors and textures. Enjoy each portion with your loved ones!
Meanwhile, we take care of the vegetables. In the remaining lard, we add diced carrots and celery, sautéing them until they soften. Then, we add the finely chopped onion and continue to sauté everything, stirring occasionally. After a few minutes, we add the diced potatoes, mixing them well with the other vegetables and allowing them to sauté together for about 10-15 minutes. At this point, we add the sliced mushrooms, season with salt and pepper to taste, and pour in the broth and 100 ml of water. We let the mixture simmer together for 15 minutes, so the flavors combine perfectly.
Once the meat is half-cooked, we add it to the pan with the sautéed vegetables, along with the finely chopped green parsley. We also add the sour cream, mixing everything well. We check the taste again, adjusting with salt and pepper, and let it simmer together for about 10 minutes to allow the flavors to blend.
In parallel, we can take care of preparing the dough to cover the dish. In a bowl, we mix 200 g of flour with a tablespoon of oil and a pinch of salt, then gradually add water until we obtain an elastic dough. This will be rolled out with a rolling pin and placed over the dish containing the meat and vegetable mixture. It is important to make a small hole in the middle of the dough sheet to allow steam to escape during baking.
After placing the dough sheet, we brush it with beaten egg to achieve a golden and appetizing crust. Then, we put everything in the oven, set to low heat, and let it bake until the dough becomes golden and crispy. It is recommended to serve this dish very hot, to fully enjoy its delicious flavors and textures. Enjoy each portion with your loved ones!
Ingredients
1 kg game meat (preferably lean) 400 g mushrooms 100 g lard (150 ml oil) 300 g sour cream 50 ml broth 200 g carrots 200 g onion 150 g celery 300 g potatoes salt, ground pepper 1 bunch of fresh parsley