1. 40 dag /1 lb Veal tenderloin
2. 50 g (about 1 and 1/2 cup) dried Boletus (also known as Porgini) or any other dried wild mushroom, if you can't find Boletus
   
3. 2 small to medium onions
4. 2 tablespoons sour cream
5. 2 cups water
6. 1 tablespoon butter
7. 1 teaspoon vegetable oil
8. Salt and pepper to taste
   

Put the dried mushrooms into a large saucepan and add water. The pieces should be about 1 inch. Simmer for about 40-50 minutes.

Dice the veal into about 2 cm/1 inch pieces, season with salt and pepper and let it sit for a little.

In the meantime, peel and finely chop onions. Melt the butter on a large frying pan and add oil so the butter wouldn't burn. Toss the onions on the pan and fry until it only starts turning brown, then add the diced veal and fry, stirring from time to time, until the veal is browned.

Add the meat and onions to the mushrooms in the saucepan, add a little water if necessary (the water shouldn't cover the meat, but rather bring the “iceberg effect” to mind. 9/10 underwater, 1/10 sticking out). Let it simmer until the meat is soft (about 20 minutes), stirring from time to time.

Clean your kitchen while the food is simmering. ;-)

When the meat is soft, thicken the sauce with sour cream, stir until well combined. Add salt and pepper to taste and let it sit for about 3-5 more minutes.

And PRESTO! Delicious stew is ready!

Serve on top of steamed barley or Fusilli pasta or kuskus.

Cabernet Sauvignon from South America goes great with it.