Sprinkle the beef with salt and pepper.

Using 1 tbsp of the oil, brown the beef (in batches if you need to) in a large skillet on medium-high heat for between 8-12 minutes. Set aside.

Using the remaining 1 tbsp of oil, cook the onion and garlic in the same pan on medium heat until softened, 2-3 minutes.

Add the mushrooms and cook for 2-3 minutes until softened.

Add the flour, stirring continuously for 30 seconds (it will form a lumpy paste).

Add tomato paste, sweet paprika, Worcestershire sauce and beef stock to the slow-cooker and stir to combine.

Add the cooked beef and mushroom mixture and stir gently to combine. Don’t worry if the beef is not completely submerged; it will melt into the sauce as it cooks.

Cook on high for 4 hours or on low for 8 hours. Stir in the sour cream for the remaining 15 minutes of cooking time. The beef should easily pull apart with a fork. If not, cook in 15-minute intervals until soft.

Serve with pasta, rice or mashed potato. Garnish with parsley.

Return the beef to the pan and add the tomato paste, sweet paprika, Worcestershire sauce and beef stock.

Return to a boil and then simmer on the lowest heat for 1.5 hours, lid on. Stir occasionally. If the sauce is sticking to the base of the pan, add ½ cup of water.

Remove the lid and cook for an additional 1 hour to thicken.

The beef should easily pull apart with a fork. If not, cook in 15-minute intervals until it is soft.

Once the beef is soft and melting, stir through the sour cream to create a thick, creamy sauce.

Serve with pasta, rice or mashed potato. Garnish with parsley.