Cut mushrooms and ham into small pieces, sauté them in butter and decanting. Fold in gouda, parsley and bread crumbs.
Place the pork culets between two sheets of cling film and flatten with a rolling pin or the base of a frying pan. Place some filling on every cutelet, fold them, press edges together and secure with toothpicks.
Season with salt and pepper and fry them in oil on both sides. Remove them and deglaze with  beer and soup. Add cutlets again and cook covered over low heat for 10 minutes. Turn halfway through cooking time.
Remove cutlets. Mix starch with 2 tbsp water, stir into the sauce and simmer briefly. Season to taste with salt, pepper and caraway.