Heat heavy pan with olive oil, add beef and onion and fry to color.

Add mushroom dijon and stir.

Combine sour cream, paprika, pepper and salt.

Slowly stir sour cream mixture into beef and mustard mixture.

Cover with stock, bring to boil.

Simmer for about 15 to 20 mins or until meat is tender.

Simmer for a further 5 mins and serve over steamed vegetables