Sprinkle the beef with 1 teaspoon of the paprika and season with salt and pepper. Heat the oil in a large skillet over medium-high heat. Add the beef and cook until browned on all sides. Transfer to a slow cooker.

Add the mushrooms and shallots to the skillet. Sprinkle with the remaining teaspoon of paprika. Cook for 3 minutes; season with salt and pepper. Add in the beef broth and sour cream and cook for 2 more minutes, scraping up any of the browned bits on the bottom of the skillet. Pour the mixture over the beef in the slow cooker and cook until beef is tender, about 6 hours on low.

Sprinkle with chopped parsley and serve with egg noodles.

**OPTIONAL** Remove the beef with a slotted spoon. Pour the liqiud into a saucepan and cook over high heat until reduced by 1/3 to 1/2. Return beef and liquid to the slow cooker to serve.