Contents
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Ingredients
- 500 g Pork, here shoulder (goulash / schnitzel)
- 50 g Ham cubes
- 2 -3 Stck Larger onions
- 1 -2 Stck Garlic
- 1 Pcs Hot fresh peppers (alternatively dried)
- Oil for frying, salt
- 1 Can Tomato pieces (425 ml)
- 500 ml, approx Meat broth or vegetable broth
- 1 medium Glass Cut mushrooms
- 3 Pcs Peppers
- 270 g Rice (here Basmati) uncooked
- To taste: salt, pepper, hot paprika
Instructions
preparation
- Cut the meat into small cubes and coarse onions. Finely chop the garlic, halve and core the peppers and cut into fine strips.
- Wash and clean the peppers and cut into large pieces. Drain the mushrooms.
Preparation:
- Heat some oil in a higher sauté pan and sear the meat in it. Reduce the heat a little, add the diced ham and onions one after the other and fry them. Add the garlic and pepper strips (dried ones just need to be crumbled) and season with salt.
- Now add the tomato pieces and the stock. To taste. The broth should already taste good and spicy. Let it simmer for about 1 hour. The meat should now be nice and tender.
- Up to this point you can prepare everything very well the day before if you want it to be quick the next day.
- Now the pepper pieces, mushrooms and rice come into play. Put everything in the pan. Bring to the boil and simmer gently for about 20-25 minutes (depending on the type of rice). Stir every now and then, add a little more broth if necessary. The rice absorbs the liquid completely. However, it shouldn't get dry, but rather have a somewhat sloppy consistency.
- Finally, season everything again with salt, fresh pepper from the mill and paprika.
- Absolutely suitable for everyday use. Delicious and healthy.