Cut the meat into large cubes and fry in a pan with the oil and the butter. Add chopped onion in rings, after which the meat is left to stew under the lid on low heat until it evaporates meat juice. Add the sliced ​​mushrooms, the fire increases and the roasting is continued for a few minutes, then add the red pepper, salt and the wine. Serve stew on low heat about 20 minutes, at the end of cooking is seasoned with savory, chopped mint and parsley and simmer a few minutes.