1. Heat 2 tablespoons (30g) of butter in a large skillet over medium-high heat, roughly 200°C (400°F).

2. Add 250g (8.8oz) of beef strips to the skillet and cook until they're nicely browned on all sides. This should take about 5 minutes.

3. Remove the beef from the skillet and set it aside on a plate.

4. In the same skillet, add 1 medium-sized onion, chopped, and cook until it's softened and translucent. This usually takes about 3 minutes.

5. Next, add 2 cloves of minced garlic to the skillet and cook for an additional minute, stirring frequently.

6. Add 1 teaspoon of paprika powder, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper to the skillet. Cook for 1 minute, stirring constantly to prevent burning.

7. Now, add 1 tablespoon (15ml) of vegetable oil, 60ml (2fl oz) of white wine, and 120ml (4fl oz) of beef broth to the skillet. Scrape up any browned bits from the bottom of the pan with a wooden spoon. Bring the mixture to a rolling boil, then reduce the heat to medium-low and cook until it's reduced by half. This should take about 5 minutes.

8. Stir in 60ml (2fl oz) of heavy cream, 1 tablespoon of Dijon mustard, and 1 tablespoon of tomato paste. Bring the mixture to a gentle simmer and cook until it's thickened and coats the back of a spoon. This usually takes about 3 minutes.

9. Add the cooked beef back to the skillet and stir it gently to coat the meat evenly with the cream sauce.

10. Serve the dish hot, garnished with a sprinkle of chopped fresh parsley. It's traditionally accompanied by thinly sliced pickled cucumbers, which add a delightful tanginess to the rich sauce.