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Peel the onion and garlic and cut them into small pieces. Heat in 2 tablespoons of oil until smooth
Add the meat, cut into larger cubes and chew with a spoon, leave it until it is white on all sides.
Add a glass (disposable) of white wine and leave for another 2-3 minutes (white wine tenderizes the meat).
Put 1 normal glass of water and cover the pot with a lid until the meat is cooked.
Clean and wash the mushrooms well and add them over the meat with onions, together with a little salt and freshly ground pepper, leave for 4-5 minutes.
Add the 2 tablespoons of tomato paste and leave for 5 minutes.
The flour is used at this moment, to thicken the sauce, but be careful not to form lumps. If there is not enough liquid left for the sauce, add a little warm water.
At the end, finely chop the parsley and / or dill, add over the stew and turn off the heat. Let the lid rest.
