Heat olive oil in a frying pan, brown meat in batches, remove, set aside. Reduce temperature.
Dab up frying fat with kitchen roll, add shallots, carrots and mushrooms, sauté.
Add meat repeatedly, dust with flour, mix. Pour in wine, let it boil up and simmer down to about half. Add soup, boil, add herb bouquet, season. Cover and simmer at low temperature for about 45 minutes.
Pour liquid through a sieve into a small frying pan, boil to about 2 dl. Add cream and cognac, bring to boil, season. Add sauce to meat again, just until hot. Sprinkle with parsley.
Goes well with this: Spätzli or bread
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