The name 'Machanka' is derived from the word 'machać' or 'to dip', which perfectly describes how it is eaten – potato pancakes (Draniki) or thick bread are dipped into the sauce. It is a rustic, rural dish that embodies the warmth of home.
The sauce should be very thick and full of meat. The use of smoked meat and mushrooms adds a characteristic, smoky flavor. It is traditionally served in clay pots that retain heat for a long time.
If using dried mushrooms, soak them in hot water for 20-30 minutes. Do not discard the water; use it as the broth base.
Heat a little oil in a large, deep pan or pot. Add the smoked meat (bacon/sausage) and fry until crispy. Remove it from the pan and set aside, but leave the fat in the pan.
Add the chopped onion to the pan with the fat and sauté until translucent. Add the diced fresh pork and brown on all sides.
Add the drained and chopped mushrooms (if using dried, also add some of their liquid, use the rest instead of water in the next step). Cook for about 5 minutes.
Sprinkle the mixture with flour and stir for 1 minute to toast the flour (creating a light roux).
Slowly pour in the broth (water) or mushroom liquid while stirring continuously to prevent lumps from forming. The sauce should begin to thicken.
Add the bay leaf, salt, pepper, and return the crispy smoked meat. Simmer the sauce over low heat for 20-30 minutes until the meat is tender and the sauce has thickened.
Before the end of cooking, stir in the sour cream and minced garlic. Do not boil for too long, just heat through. Season with salt and pepper as needed.
Serve Machanka very hot, traditionally in a clay pot. It serves as a thick, hearty dipping sauce for freshly fried Draniki or thick white bread.