Slice the steak into thin strips. Season with salt and pepper.

Heat some cooking oil in a large frying pan over a high heat, add the butter and when it melts add the beef and cook until it’s golden.

Remove the beef from the pan and set aside, add the onion, and cook until it softens, then add the mushrooms and cook for a few more minutes.

Chuck in the garlic and paprika, stir well and cook for a minute.

Pour in the beef stock and add the crème fraiche and Dijon mustard.

Get the beef back into the pan and stir well. Cook until the sauce thickens.

Add the chopped parsley and taste for seasoning. Dish it up with mashed potato, pasta, or rice.