Start this recipe by heating the butter and oil together in a large pan. Add the onion, garlic and chopped thyme and sauté for 3-4 minutes to soften. Add the beef strips and seal in the pan for 2 minutes. Add in the Dijon mustard, smoked paprika and pepper corns and season well with salt. Pour over the brandy and allow to bubble for a minute before adding in the beef stock and cream. Add the button or sliced mushrooms, turn down the heat and continue to cook the beef to your liking. This shouldn’t take more than 5 minutes as over cooking will make the meat tough. When you are ready to serve, stir in the chopped parsley and serve the beef stroganoff with the plain boiled rice.