Instructions

1. Peel and finely chop the onion.
   
2. Heat some sunflower oil in a pan. Sauté the onion over low heat, stirring frequently, until it becomes translucent.
   
3. Meanwhile, cut the pork into small cubes. Add it to the pan and sauté over medium heat, stirring often, for about 5 minutes.
   
4. While the meat is cooking, clean and thinly slice the mushrooms. Add them to the pan, season with salt, and continue cooking over medium heat, stirring occasionally, until both the meat and mushrooms are fully cooked and golden brown (about 20 minutes).
   
5. In the meantime, wash, dry, and finely chop the chives and parsley.
   
6. Once the meat and mushrooms are done, transfer them to a separate dish.
   
7. Add the flour to the pan and lightly fry it. Gradually pour in the water, stirring constantly to ensure a smooth consistency.
   
8. Return the onion, meat, and mushrooms to the pan. Stir in the sour cream and bay leaf, season with a little salt, and bring to a simmer. Cook over low heat, stirring occasionally, until the sauce thickens slightly (about 5 minutes). Remove from heat before it becomes too thick. Take out the bay leaf.
   
9. Add black pepper, chives, and parsley, then mix well.
   
10. Serve the machanka warm, best enjoyed with thick blini.