Heat garlic oil in a large pan over a medium heat, once heated, pop your beef mince in, cook until it starts to brown.
Add your chopped mushrooms and cook so they become smaller and softened.
Stir in the gluten-free plain flour, smoked paprika, mustard and tomato puree.
Pour in the stock and season with a little salt and pepper. Bring to the boil, then turn down the heat and allow to simmer briefly - it will start to thicken.
Next, stir in the sour cream and cook on the lowest heat till thickened even more.
Finish with a sprinkling of spring onion greens and then serve with pasta, rice, mashed potato - whatever you fancy!