The meat is cleaned and cut into small cubes, then browned in a little olive oil until golden. Add the spices (black pepper and finely chopped onion) and cook until caramelized.
The mushrooms are cleaned by removing the stems without chopping them. In another pan, melt the butter and sauté the cleaned mushrooms. Season with salt, black pepper, and thyme, and add finely chopped garlic. After 7-8 minutes of cooking, add the broth, lemon juice, and orange juice. Stir and cook for another 7-8 minutes uncovered.
Return the large pot to the stove and add the mushroom mixture. Stir and cook for an additional 10 minutes over high heat. Then add the Cremio cooking cream, stir, and let it simmer for another 2 minutes over low heat.