Cut the meat into slices measuring 0.5 x 2 x 5.6 cm, sprinkle with salt , pepper and flour and set aside. mushrooms cut into crescents, onion. The oil is poured in a deep frying pan (I use a wok), put it the onion and fry until golden. Add 20 g butter, mushrooms and a little salt. Stew to readiness of mushrooms on your taste, stirring periodically. Onions and mushrooms taken out of the pan and put it in the remaining butter and meat. To fry the meat well on all sides, it must be on one line (if necessary it fry 2 times), fry for a short time to remain fragile inside. Kotlonat is reduced to the meat and add the onions and mushrooms, stir, pour the white wine, and leave for 5-7 minutes with the lid on. Add cream and stir until slightly thickened. Serve on a bed of cooked rice or mashed potatoes.