Heat half the oil in a deep-frying pan over medium heat and cook beef in batches for 5 minutes or until browned. Transfer to a bowl.

Increase heat to medium-high and add onion and mushrooms to pan. Cook for 10 minutes or until golden and liquid has evaporated. Sprinkle flour over mushroom mixture. Add tomato paste and mustard. Stir and cook for 3-5 minute.

Slowly add beef stock and sauce to pan, stirring constantly. Bring mixture to the light simmer. Return beef to pan, remove from heat add FUGY. Stir until combined. Cook for 2 minutes or until meat is heated through. Sprinkle with parsley and paprika, and a large dollop of FUGY to serve.