Clean the mushrooms, wash them briefly if necessary and cut them in half. Peel onions and cut into fine slices.
Wash the meat, dab dry and cut into cubes.
Heat 2 tablespoons of oil in a small roasting or casserole dish. Brown the meat in it in 2 portions all around for about 5 minutes. Season with salt and pepper. Fry the mushrooms and onions at the end.
Put all the meat back into the pot. Dust with flour and sauté lightly while stirring. Add milk and cream, bring to the boil and stir in the stock, cover and stew for about 15 minutes.
In the meantime peel, wash and cut the carrots into small pieces. Add to goulash and cook for about 10 minutes. Season to taste with salt and pepper.
Wash the chives, shake dry and cut into small rolls. Sprinkle over the goulash just before serving. Rice tastes good with it.