We ate in the Polish People’s Republic until the ears were shaking. Today we are crazy, although it tastes insanely

Flaks and stomachs – these 3 offal hosted on the tables in the PRL, but currently we do not eat them too often, which is a pity, because properly prepared they simply taste insane. Discover the recipe for stomach stew with oyster mushrooms and white wine, and you will eat this dinner dish non stop.

We usually add white wine to fish, seafood and veal. The stomachs also taste great with this addition. The stew is additionally enriched with mushrooms to give the dish a deeper aroma.

What ingredients do we need to make stomach stew in a modern version? Here is the list:

• 1 kg of stomachs;
• 500 g of oyster mushrooms;
• 4 onions;
• 3 cloves of garlic;
• 2 tablespoons of wheat flour;
• 1 tablespoon of butter;
• 200 g of sour cream;
• 200 ml of dry white wine;
• Spices: 2 bay leaves, 1/2 teaspoon marjoram, a pinch of nutmeg, salt and pepper to taste.

At the beginning, we clean the stomachs and cut them into smaller pieces. In turn, chop the onion into feathers, and squeeze the garlic cloves through the press. Fry oyster mushrooms with a little salt until they become browned.

In the next step, place the stomachs in a pot and pour them with water so that it covers the offal. We start cooking slowly, adding salt and bay leaves. Drain the stomachs when they are soft, However, we do not pour the decoction of them.

Then we need to fry the onion and garlic in butter and add stomachs to them and 1.5 cups left. Then We add wine and add fried oyster mushrooms. Stew for about 45 minutes.

After this time We add wheat flour to the stomach stew and pour sour cream. Mix the whole until the sauce thickens. Finally, season the dish with marjoram, nutmeg, salt and pepper.

Stomach stew is served with potatoes, buckwheat or barley. A great addition to such a dish are pickled cucumbers or white cabbage salad.