Fry the meat vigorously in portions in hot oil, season with salt, pepper, remove and set aside. Briefly fry the mushrooms in the frying fat and set aside. Bring the vegetable stock to the boil, steam the carrots in it for 2 minutes, add the snow peas and steam for another 2 minutes. Add the cream and mustard to the vegetables, bring to the boil briefly. Then bind with mixed cornstarch. Add meat and mushrooms, bring to the boil again and season with salt and pepper.