Cut the meat into small cubes and mix with the flour, crushed thyme, pepper and salt to taste. Peas boil for 10 minutes and drain. Washed and cleaned mushrooms cut into strips and fry 5 minutes in the butter. Meat and chopped onion sauté in a hot sunflower oil. Add the tomato paste and wine. Cover the pan with a lid and let the dish simmer for about 45 minutes. Add cream, mushrooms and peas and everything boil for another 5 minutes. Serve hot.