Beat the schnitzel with kitchen hammer, grease with mustard, salt and pepper. Place ham slices on the top and roll up. Season rolls and fry until golden brown. Add diced onion and tomato paste with coarsely chopped roots, fry. Pour the wine and boil under a cover or in the oven at 200 degrees Celsius for 80 minutes. Cut the remaining onion into rings. Fry in a pot with chopped champignons. Remove rolls from the sauce, pour cream, add chopped thyme, stew not long, if necessary add the starch, place meat into the sauce with onions and champignons. Stew for 15 minutes on small heat, sprinkle with parsley and serve.