Soak the mushrooms: In a heatproof jug, combine dried mushrooms with 900ml of boiling water. Let them soak for 20 minutes.
Sauté the onions: Heat a large non-stick saucepan over medium heat and spray with cooking spray. Add chopped onions and cook for a few minutes.
Add spices and beans: Stir in paprika, 1 tsp smoked paprika, and a splash of water. Cook for an additional 2 minutes. Add the drained and rinsed cannellini beans, garlic, cauliflower, and 200g of the sliced fresh mushrooms. Reduce heat to low and cook for 2 minutes.
Simmer the base: Add the crumbled beef stock cube and the soaked mushrooms with their soaking liquid. Simmer for 15 minutes, or until the beans and cauliflower are tender.
Blend the sauce: Using a hand blender (or food processor), blitz the mixture until smooth. Alternatively, blend in a food processor and return the mixture to the pan. Set aside the sauce.
Cook the steak and vegetables: Heat another large non-stick frying pan with cooking spray over high heat. Add the sliced steak, red onion, remaining smoked paprika, and mushrooms. Cook for 5 minutes, stirring occasionally.
Combine and simmer: Pour the reserved sauce into the pan with the cooked steak and vegetables. Reduce heat and simmer for a few minutes.
Final touches: Stir in the chopped gherkins and fresh parsley. Serve hot with rice or your favorite vegetables.
Tips:
For a richer flavor, use low-fat creme fraiche instead of quark.
You can substitute other vegetables for the cauliflower and beans, such as broccoli or chopped zucchini.
Adjust the amount of smoked paprika to your spice preference.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.