Side dish and sauce recipes

Cut and lightly fry the mushrooms to semi readiness.
Cut and lightly fry the onion in a separate pan to semi readiness.
Add the flour to the onion and mix, then add the butter and stew over a low flame for 5 minutes.
Add the sour cream and mushrooms, salt to taste and stew over a low flame for 10 - 15 minutes.
Lightly whip the egg yolks and add them to the mushrooms 3 minutes before they are done.
Serve the sauce with meat dishes or by itself with a garnish, such as mashed potatoes.

1.    Peel the onions, cut them into slices of 1-cm thickness and then separate the onion rings.
2.    Put the onion rings into a bowl, pour the milk over them and leave them to soak for an hour; when they are soaked, drain them and shake off excess milk.
3.    Put the flour into a bowl and make a hollow in the flour; gradually pour in the beer, stirring constantly until well combined; add salt, pepper and minced garlic clove.
4.    Pour a 4-cm layer of oil into a Dutch oven and heat to 180°C (350°F).
5.    Dip the onion rings into the batter and carefully put them into the oil; remove them from the oil when they turn golden and put them on paper towels to drain excess oil.