150g/5oz white mushrooms, finely sliced
1 onion, finely sliced
½ onion, finely chopped
2 tbsp flatleaf parsley
1½ tsp Dijon mustard
110ml/4fl oz beef stock
salt and freshly ground black pepper
3 tbsp olive oil
½ tsp hot smoked paprika
2 tbsp tomato purée
75g/3oz butter
200ml/7fl oz soured cream
500g/1lb 2oz beef fillet, cut into strips
150ml/5fl oz brandy