Mushroom and beef gravy

Finely chop the onion (¼ piece).

Heat ghee (1 tbsp) in a pan and sauté the onion until soft. During the frying process, add chopped parsley stems (a medium bunch).

When the onion becomes translucent, season it with turmeric (½ tsp), ginger (½ tsp), and dried garlic (½ tsp).

Add diced beef (50 g) and peeled white mushrooms (50 g). Mix all the ingredients thoroughly to ensure they are evenly distributed. Then pour in almond urbech (2 tbsp) and add salt and black pepper to taste.

Reduce the heat and let the sauce simmer on low heat for 7-10 minutes.

At the end of cooking, add chopped parsley leaves.