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Goulash – Rice – Pan

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Goulash – Rice – Pan

The perfect goulash – rice – pan recipe with a picture and simple step-by-step instructions.

  • 300 g Mixed goulash
  • 100 g Mixed peppers
  • 5 Pc. Mushrooms
  • 1 Stalk Sliced ​​celery
  • 0,5 Pc. Carrot
  • 15 Pc. Sugar snap
  • 1 tablespoon Tomato paste concentrated three times
  • 1 shot Chardonnay
  • 0,25 liter Vegetable broth
  • Chilli from the mill
  • Salt and pepper
  • 0,75 Cup Long grain rice
  • Clarified butter
  • 1 tablespoon Finely chopped parsley
  1. Fry the goulash, add peppers and mushrooms. Add carrot cubes + celery cubes.
  2. Add tomato paste, deglaze with Chardonnay, then with vegetable stock. Put the lid on and simmer for a good 1 hour over medium heat.
  3. Wash rice, strain, add, season. Cook for another 20 minutes. With the liquid it worked well for me.
  4. Add parsley at the end, serve.
Dinner
European
goulash – rice – pan

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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