Heat 2 tablespoons canola oil in a skillet over medium-high heat. Add the sliced mushrooms and fry uncovered until mushrooms are golden and all liquid is absorbed, about 7-8 minutes. Set aside.

Heat 2 tablespoons canola oil in a pot over medium heat. Add the onion and fry until tender, about 6 minutes. Increase heat to medium-high, add the beef strips and fry until brown on all sides and almost all liquid is absorbed, about 7 minutes.

Add the paprika powder, turmeric, salt and pepper and stir well.

Add 2 3/4 cups water. Cover the pot and bring to a boil. Reduce heat to medium-low and simmer covered until beef is cooked (mine took 90 minutes), stirring occasionally.

Then add sour cream, whipping cream and mushroom. Cover the pot and cook until thickened (if it is too thick, add a little water). Transfer to a serving dish and garnish with matchstick potato chips.