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Preheat the oven to 180˚C.
Season the beef very well on all sides with salt and pepper.
Heat a large, heavy-based saucepan over medium heat, then add the oil.
Brown the beef on all sides, then remove from the pan to a plate.
Return the pan to the heat, then add the garlic, onion and microwaved mushrooms.
Fry for 5-10 minutes, then pour in the wine.
Bring to a simmer and cook for 1 minute, then stir through the paprika and flour.
Crumble in the beef stock cubes, then add the bay leaves, gelatine powder (if using) and mustard to the liquid.
Return the beef to the pan with 1 cup of water.
Bring to a simmer, then cover and bake for 3 hours, or until the beef is tender.
Once tender, remove the beef from the pan to a plate.
Stir the sour cream through the braising liquid.
If the sauce is too thin, you can simmer it on medium heat to thicken to your desired consistency.
Return the beef to the pan and stand for 15 minutes, to cool slightly.
Transfer the beef stroganoff pot roast to a large serving bowl, then sprinkle with the shredded parsley and serve.