Ingredients: 8 oyster round cuts from leg of wild boar; 1,5 tablespoons of flour; 3-4 dessert spoons of cooking oil; 1 big onion; 1 teaspoonful paprika; 200 g consommé or water with stock cube; 200 g forest mushrooms, the best is orange-milk agaric or russula, grey russula or boletus; 200 g sour cream; 1 teaspoon of flour.Beat the rounds of meat to tenderise, curi with salt, spices, oil and mustard and douse in the flour. Fry to reddish brown on both sides in hot oil and save in a pot.

Brown the finely chopped onions in some oils, with paprika, then add the 200 g consomé or water and stock cube. Bring to boil and pour over the roast, then simmer on low heat under a lid. In the meantime, sauté the peeled and sliced mushrooms is a little oil, without a lid, till semi-soft, the add to the meat and simmer till ready. At the end, add a thickening made from the flour and sour cream. As garnish, galuska (Hungarian-style gnocchi) is recommended.The usual wine to go with it is the red Cabernet Frank of Tihany.