Wash meat, dry and cut into cubes. Clean mushrooms, wash and chop coarsely. Peel onion and cut into slices. Boil spätzle until tender in salted water for 8-10 minutes. In a deep skillet heat the vegetable oil, fry the mushrooms, remove from the pan. Fry the meat, salt and pepper. Add onions and fry gently, sprinkle with flour, stir, pour the cream and wine and simmer. Add oregano and mushrooms, cook for 5 minutes. Wash parsley, chop. Wash tomatoes, cut into cubes. Serve stew with spätzle, sprinkled with tomato and parsley.