John Myers
Contents
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Ingredients
- 500 g Pork goulash
- 2 tablespoon Olive oil
- Salt and pepper
- 2 size Onions
- 2 Garlic cloves
- 1 Red pepper
- 1 Green pepper
- 300 g Panicle tomatoes
- 2 tablespoon Sweet paprika
- 1 half a teaspoon Hot pepper
- 120 g Rice parboiled
- 100 ml White wine
- 300 ml Good meat broth
Instructions
- Preparation: water the Roman pot; Rinse the meat with cold water and pat dry again thoroughly, then cut into quite small cubes; Remove the pips from the seeds and white inner membranes and cut into strips; Halve the onions, also cut into strips and finely chop the garlic; Skin the tomatoes and cut them into small pieces, then powder with hot paprika and sweet paprika.
- Preparation 2: Heat the oil in a large pan and fry the meat cubes quickly and vigorously (in two batches this is even faster) and finally sauté the onion strips and the garlic, then transfer everything to the Roman pot and add salt and pepper Spice up. Spread the pepper strips over the meat and sprinkle with the rice.
- Simmer the roasting set in the pan with the stock and wine and pour it into the contents of the Roman pot. As the last layer, put on the tomatoes powdered with paprika and close the pot with the lid, then put in the cold oven.
- Set a temperature of 220 degrees and leave the Serbian rice meat to itself for about 80 minutes. Then mix the dish once, season to taste and let it rest for a few minutes in the switched off stove before serving.
- Bon appetit !!
Nutrition
Serving: 100gCalories: 185kcalCarbohydrates: 19.4gProtein: 2.9gFat: 9.3g
