Heat oil in a large, shallow skillet. Saute the onion and shallot until just beginning to soften. Add the beef until the fat starts to render, breaking the meat into small bits. Drain off the fat. Add the Worcestershire sauce, salt, pepper, paprika and stock. Simmer until the stock has totally evaporated. Serve sprinkled with onion on buns with a smear of mustard.
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