Brown the steak in a drizzle of hot oil in a frying pan; do in batches if needed, taking care to not overload the pan, otherwise the steak will not brown. Remove from the pan and place in a slow cooker or casserole dish, along with the salt and paprika.
Add butter to the frying pan and then the onions. Fry in butter till they are caramelised, or as normal people say, nearly burnt! Chuck it all in the slow cooker along with the mushrooms and cider.
Cook 4 hours in the slow cooker on medium, or for 1 1/2 hours in the casserole dish over low heat.
When cooked it will look dry, but do not despair my lovelies. Add creme fraiche, simmer until warmed through. Season to taste and garnish with parsley. Now lay back and enjoy!
You can also use pork. It freezes very well. For added luxury add cream instead of creme fraiche. Not much difference except for calories!