Cook peas unfrozen in a little boiling water seasoned with salt and a little pepper in just under 10 minutes and drain in a colander.
Drain the corn and drain well. Meanwhile, peel the onions, cut them in half and slice the halves. Wash the peppers, cut them into quarters lengthwise and remove the seeds. Then cut the bell pepper quarters into strips from the short side. Add the meat to the hot oil and fry vigorously for 5 minutes, stirring constantly.
Only then add salt and pepper and the onions. Now reduce the heat a little.
Stir fry for 3 minutes, then add the bell pepper strips and fry for another 5 minutes. Season with salt and pepper. Pour the corn and peas into the pan.
Add cream, water, mustard and tomato paste. Bring to a boil while stirring and season with salt and pepper. Serve with white rice.
