Top Rump with mushrooms

Ingredients:

2 kg of veal top rump, 500 gr fresh mushrooms, 1 onion, 1 package of sour cream, 2 tablespoons of butter, Salt & pepper, 1 tablespoon of tomato sauce, 2 glasses of water.

Method:

Drizzle the meat with salt and pepper and mince the mushrooms. Melt the butter in a casserole in low heat and add the meat, until it turns brown. Then, add the whole onion, the mushrooms and stir. Add the water, the tomato sauce, some more salt and pepper and let it boil on low heat for 2-3 hours. Add more water, if necessary. When ready, take it to a platter. Add the heavy cream to the sauce and let it set. Cut the meat into thin slices and pour the sauce over. Serve with rice.