Peel the potatoes and cook them in salted water for about 20-25 minutes.
Cut the mushrooms into slices. Heat a pan with fat on the highest setting. Gradually add a handful of mushrooms and fry until the mushrooms are golden brown. Add the bacon to the mushrooms and fry them.
After the bacon cubes are well seared, add approx. 250 ml of water to the pan and stir in the gravy. When there is no powder left, thicken with flour until the entire mixture is thick. Let it steep and season to taste.
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