Heat the frying pan and add a knob of butter, sauté the onion and garlic. Add the meat and season with paprika, salt, and pepper. Fry until the meat gets a bit of color. Add water and stock and let it stew for about 1.5 hours.
Add the crème fraîche and let it boil for about 10-15 minutes.
Cook the rice according to the instructions on the package.
Fry the mushrooms in butter, season with salt and pepper. Add the mushrooms and chopped parsley to the pan with the meat.
Remove the pan from the heat, garnish with gherkins and serve with rice and crème fraîche.
