Heat butter and oil over a medium high heat, then add the shallots and mushrooms and cook until slightly golden. Season with salt and pepper.
Add the garlic and cook off for a minute then add both paprikas, caraway and tomato paste. Cook over medium heat for a further minute.
Add the flour and toast for a minute before slowly stirring in the stock, Worcestershire sauce, vinegar and mustard.
Allow to simmer partially covered over a low heat for about 20 minutes before finishing with the sour cream/cream cheese and herbs. Add more stock if needed.
Stir until the sour cream/cream cheese is fully incorporated.
Check seasoning and add more salt and pepper to taste.
Don’t boil the mix or the sauce might split!
Serve over buttered noodles or with mash potato.