Saute the diced beef, onions and garlic in a pan, adding the paprika once the onions have turned translucent.
Slice the mushrooms and add into the beef mixture, stirring well. Add the beef stock and braise for 3-4 hours at 150°C until the beef is tender.
Add the potatoes into a pan of boiling water and cook until tender.
Put the peas in a separate pan of boiling water for 5 minutes.
Add a sprinkle of fresh parsley onto the top of the dish and serve.