2. Heat the oil in the pan, add the onion and fry turning opaque.
3. Add the beef to the pan and fry for a further 4-5 mins.
4. Add the mushrooms, paprika, tomato puree and stock then bring almost to the boil. Reduce the heat and simmer for 20 mins adding more stock if needed.
5. Stir in the creme fraiche and heat through.
Serve with boiled brown rice, wholemeal pasta or in a jacket potato - remembering to add the checks
