Mix well and shape sticks, set aside.
In a frying pan, heat 1 tbsp of oil with 2 tbsp of butter then fry the meatballs for a few minutes. Brown them then add the mushrooms. Mix well then add 1 glass containing a mixture of water, 1 case cornstarch, 1 case liquid fresh cream, pepper, a pinch of salt. Pour over the meat, sprinkle with parsley, cook for a few minutes to thicken the sauce and serve.
