Clean, wash and slice the mushrooms. Peel and finely chop the onions. Dab meat dry and cut into 12 medallions.
Heat 2 tablespoons of oil in a large frying pan. Fry the medallions in it in portions on each side for about 1 minute. Season with salt and pepper and remove. Add 1 tablespoon of oil to the frying fat. Fry the onions and mushrooms for about 4 minutes, turning them over.
Season with salt, pepper and paprika. Stir in 350 ml water, crème fraîche and stock, bring to the boil. Add meat to the sauce and simmer covered for about 5 minutes. Season to taste with salt and pepper.
Wash parsley, shake dry, chop and stir into the sauce. Arrange everything. Baguette goes well with it.