Sliced meat beat with meat tenderizer, rub with herbs and garlic, marinate in fridge for at least 1 hour (preferably overnight).
Heat oil in the frying pan, fry cutlets till they turn slightly golden. Separately fry onion and mushrooms. Mix all together in big frying pan, add stock and stew 1 hour till the liquide will be reduced.
Garnish with mint leaves, serve with rosemary baked potatoes.