Wash the meat, dab dry with kitchen paper and cut into strips. Peel and chop the onions. Peel garlic and chop finely. Clean the mushrooms, wash them if necessary and halve them as desired.
Wash the chives, dab dry, put some stalks aside. Cut the rest of the chives into fine rolls. Heat the oil in a pan and fry the meat until crispy, turning it over. Remove from the pan and keep warm.
Add the mushrooms to the frying fat and also fry vigorously. Add onions and garlic and fry briefly. Dust with flour, sweat and gradually deglaze with stock and cream. Bring to the boil while stirring and simmer for 1-2 minutes.
Add meat, bring to the boil again briefly and season with salt, pepper and sugar. Sprinkle with chives and serve garnished with stalks put aside. Baguette tastes good with it.