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Heat the oil in a frying pan and gently fry the onions and garlic over a medium heat for 4-5 minutes.
Turn the heat up and add in the sliced mushrooms (and fresh steak strips if you don't have any leftover roast beef - see top tips below), and cook for a further 2-3 minutes until the mushrooms are tender.
Stir in the beef stock, tomato puree, smoked paprika, dijon mustard and dried herbs. Simmer for 10 minutes on a low heat.
Stir in the creme fraiche (or soured cream) and leftover roast beef. Simmer for 5 minutes and serve with the chopped parsley.