Wash the tomatoes, cut them in half. Clean the mushrooms, if necessary wash and halve them. Clean spring onions, wash and cut into rings.
Dab meat dry and cut into thick pieces. Heat the oil in a flat frying pan. Brown the meat thoroughly all around. Fry mushrooms and spring onions, season with salt and pepper. Add tomatoes, cream, 1⁄8 l water and stock.
Bring to the boil, cover and braise over medium heat for about 10 minutes. Spread herb butter in pieces on top and serve. Serve with: zucchini spaghetti (from 2 steamed zucchini cut into fine strips).