Instructions: Fry the onion garlic and celery in the oil and half the butter over moderate heat for 4 minutes stirring once or twice.

Add the minced beef and fry for about 8 minutes stirring to brown it evenly.

Stir in the flour and paprika and cook for a further 2 minutes.

Add the salt pepper bay leaf and stock and bring to the boil.

Cover the pan lower the heat and simmer for about 50 minutes until the meat is tender.

Ten minutes before the meat is cooked start cooking the rice.

Cook it in a large pan of boiling salted water for 10-12 minutes until just tender.

Drain in a colander and fluff it up with a fork.

Fry the mushrooms in the remaining butter for 34 minutes over moderate heat.

Remove the bay leaf from the meat.

Stir in the soured cream and allow just to heat through.

Turn the meat on to a heated serving dish and surround it with a ring of rice.

Scatter the mushrooms over the meat and garnish with the parsley.

Serve with leaf spinach.

Serves 4

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.