Heat oil and butter in a large saucepan and brown meat on all sides for 5 min. Remove from the saucepan and set aside.
Sauté the onion and garlic for 5 min, add the flour and brown for a minute. Remove the saucepan from the heat and slowly add the clear soup. Reheat and stir until the sauce thickens. Add the tomatoes with sugar, tomato pulp, juice and wine to the sauce, season with salt and season with pepper. Add the meat one more time to the saucepan, let it boil and simmer gently for 1 1/2 hours with the lid closed. Add the mushrooms and do another 30 minutes. Garnish with parsley and serve hot.
Our tip: Use your favorite red wine for cooking!
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