Pat the beef chunks dry then coat each piece in the flour mixed with a little salt and pepper. Heat the oil over a medium-high heat and cook on all sides until browned. Add the tomato puree and stir.
Pour in the wine and beef stock and add the mushrooms, onion, garlic granules and paprika. Bring to the boil and then simmer with the lid on for about an hour, stirring regularly. You may need to add a little more stock of it looks dry.
Remove the lid and turn down the heat. Stir through the sour cream and cook for another minute or two. Serve over freshly cooked pasta and topped with plenty of fresh parsley.