Clean mushrooms and cut in half or quarters depending on size. Peel the onions, cut in half and into thin strips. Dice the meat.
Heat 2 tbsp. oil in a pan and sear the meat all around into 2 portions. Season with salt and pepper
Add mushrooms and onions and fry briefly. Dust with flour and fry over low heat, stirring.
Douse with milk and cream, bring to the boil and stir in the soup. Cover and simmer about 20 minutes.
Peel, wash and slice the carrots. Add to goulash 10 minutes before end of cooking.
Season with salt and pepper.
Wash chives and cut into rolls. Sprinkle over the stew before serving.