Put the dried mushrooms in a jug and pour over 325ml boiling water. Set aside for 10 minutes to soak.
Meanwhile, heat the oil in a frying pan, add the onion and cook for 5 minutes until soft. Add the mushrooms and cook over a high heat until golden. Add the mustard and paprika and cook for 1 minute.
Remove the mushrooms from the liquid with a slotted spoon and add to the pan along with the beef. Pour the mushroom soaking liquid through a sieve lined with kitchen towel into the pan. Bring to a simmer and cook for 10 minutes.
Add the soured cream, season with black pepper, and heat gently. Garnish with the parsley and serve with the steamed vegetables.
Pam’s tip: Add horseradish for an extra kick.
Recipe courtesy of Pam Clarkson and Sainsbury's