In a skillet, heat the olive oil over medium high heat. Add the beef and cook for 2 minutes, until browned. Remove to a plate and set aside.

In the same skillet, add the garlic and mushrooms and sauté for 5 minutes until the mushrooms are browned.

Transfer the meat and the mushrooms to a 4- to 6-quart slow cooker.

Add the tomato sauce, onion, thyme, chicken stock, paprika, salt, and black pepper over the steak in the slow cooker. Cover and cook on LOW for 6 hours or until the steak is tender.

Remove the steaks from the slow cooker. Stir the heavy cream into the liquid in the slow cooker. Cover and cook on LOW for 10 minutes.

Serve the steaks topped with the sauce.