Rub the thighs with salt, pepper, and paprika and fry on both sides until golden. Add the chopped onion, sliced carrot, and mushrooms. Sauté briefly. Add a little water (about half a cup), cover, and simmer for 30-40 minutes over low heat. Finally, add the cream mixed with mustard – don’t boil too high, just heat briefly. Sprinkle with dill and serve!
It tastes like something from grandma’s kitchen – warming and filling.
