Mushrooms must be thoroughly washed, peeled, and cut into small slices. Boil them for an hour in salted water, then add a couple of bay leaves and a few black peppercorns. After one hour, add diced potatoes to the mushrooms and cook until ready.
Melt butter in a frying pan, add flour and fry until light brown. Add the ready cream sauce to the mushrooms and potatoes and mix thoroughly. Dice the ham and fry it in a pan, and then add it to the other ingredients. Salt, sugar, and pepper should be added to taste.
Chop parsley and add vinegar, then mix thoroughly. The ready stew is served in deep plates and decorated with fresh parsley. Celery and carrots are also present in some versions of the recipe. The rich mushroom stew is now cooked both in small and the most upscale restaurants. Some chefs prepare the traditional stew exclusively on beef broth.
Visiting Magdeburg's regional cuisine restaurants, be sure to try traditional Saxon meat dishes, hearty potato dishes, and popular pastries. Sweet pies remain one of the most popular desserts. In local restaurants, they can be prepared with fresh fruits and various types of jam. One of the locals' favorite desserts is Sächsische Eierschecke, which is prepared using the best cottage cheese from local farms. Some interesting sweet pastries can be tasted not only in restaurants but also in numerous pastry shops and bakeries.