Beef Stroganoff with salted milk mushrooms

Slice the leek (100 g) into thin strips.

Then heat the coconut oil (1 tbsp) in a pan and sauté the leek until soft.

After that, add the chopped parsley (3-4 sprigs), dill (3-4 sprigs), dill seeds (a pinch), almond urbech (3 tbsp), and vegetable broth (100 ml).

The recipe for vegetable broth is attached on the page below.

Reduce the heat and simmer the mixture until the parsley is soft.

If desired, puree the sauce.

Add salted mushrooms (70 g), cut into large strips, like for traditional beef stroganoff. Simmer them on low heat for 5-6 minutes.

When serving, garnish the dish with fresh parsley and dill.