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Fry the mushrooms with salt and pepper until golden and then set aside.
Fry the beef, in batches, in the same pan with salt and pepper until just coloured. Set aside.
Now add a teaspoon of butter and a little oil if needed and sauté the garlic and onion until softened.
Add the paprika, thyme and flour and cook off for 2 minutes.
Add the beef stock and scratch the flavour off the pan.
Simmer for 10 mins or so until the sauce has thickened and then add the mustard, wostershire and sour cream, mix well and return the beef.
Simmer for a couple of minutes and serve either with the mushrooms mixed through or without.
Garnish with parsley and serve with pasta or mash!