For the mushroom saute the meat in several pieces, a little at a time, then remove from the pan. Proceed in the same way with the mushrooms.
Sauté the spices, the chili pepper and the spring onions briefly in the cooking residue, then deglaze with red wine and broth. Add the mushrooms and cook briefly.
Just before the end, add the meat and parsley, bind with flour. Serve immediately after boiling.
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