115g/4oz button mushrooms, sliced
50g/2oz onion, chopped
1 tbsp flat leaf parsley, finely chopped
2 shallots, finely chopped
500ml/18floz hot chicken stock
115g/4oz dill pickle, julienned
1 bay leaf
1 tsp hot paprika
2 tsp sweet paprika
1 pinch sweet paprika
1 tsp tomato pur茅e
2 tbsp vegetable oil
50ml/2fl oz white wine vinegar
50g/2oz butter
30g/1oz butter
125ml/4floz sour cream
200ml/7fl oz double cream
450g/1lb tail end beef fillet, cut into long strips
250g/9oz long-grain rice
75ml/2陆fl oz white wine