Cut into slices washed and cleaned onion and mushrooms.

Dice pork ham and roll in flour. Fry the meat in vegetable oil, until golden. Add the cut onion and stew until half-ready. Add salt and pepper, cut field mushrooms and beef bouillon with white wine. Continue stewing in a covered pan for 30 minutes. Add mustard and cottage sour cream when almost ready.

Put boiled rice on a plate with 5-6 pieces of meat with gravy. Sprinkle with finely cut parsley greens.