1Heat 1tbs oil over high heat. Add onions and mushrooms, then cook for 3 minutes to soften. Remove from pan and set aside.
2Heat 1tbs of oil in the pan and toss beef with flour, paprika, pepper and ¼ teaspoon of salt. Cook for 5 minutes until brown. Add Worcestershire sauce, stock and oregano and bring to boil. Add mushroom mix. Reduce heat and simmer for 6 minutes. Remove from heat and stir in sour cream.
3Meanwhile, cook pasta to packet instructions, drain and place on serving platter. Spoon stroganoff over cooked pasta and top with parsley to serve.