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Heat the oil in a large saucepan (skillet.) Season the steak strips with sea salt and freshly ground black pepper.
When the pan is very hot, add the steak and sear for 30-40 seconds on each side. It will still be pink in some places, but it will continue cooking in the sauce.
Remove the steak strips from the pan and transfer to a plate. Cover with a piece of tin foil.
Add the tablespoon of butter to the pan, turn the heat to low-medium and add the sliced onion, stirring to coat the onion in the buttery juices. Cook for about 10 minutes or until the onions have softened nicely.
Add the mushrooms to the softened onions (if the pan is dry add a little more oil or butter) and turn the heat up slightly. Saute the mushrooms for 4-5 minutes until golden and beginning to crisp up.
Pour in the beef stock and let it bubble for a minute before adding the paprika, mustard, sour cream, a good grating of freshly ground nutmeg, the beef strips and any juices that have collected on the plate and the chopped parsley, if using.
Stir and allow to cook on a low heat for a minute or so. Check the seasoning (you also might want to add a little more nutmeg) and serve immediately on a bed of boiled rice, pasta or thick egg noodles.