Cut the beef into strips, season with salt, pepper, paprika powder, and coat with flour. Roll into stick shapes.

Cut the onion in half, slice into 5mm pieces, and microwave in a bowl covered with plastic wrap for 2 minutes at 600W. Slice the mushrooms thinly.

Heat salad oil in a pan, cook the beef over medium heat until browned, then remove. Add onions and mushrooms, and sauté for 5 minutes until onions are caramelized.

Add red wine, cover, and simmer on low heat for 10 minutes. Stir in the demi-glace sauce and cook until thickened. Return the beef to the pan, add 50cc heavy cream, and warm for 1-2 minutes on low heat.