Summary

Ingredients

• 3 onion (s), roughly diced
• 4 red peppers, diced
• 4 clove (s) garlic, diced
• 1 kg pork goulash
• 6 tablespoon tomato paste, seasoned
• 500 g rice
• 1 liter water
• 1 ½ glass sauce (gypsy sauce)
• 1 glass tomato peppers, diced
• 3 tablespoon tomato ketchup
• 0.5 ½ kl. can peas, fine
• 1 glass sliced mushrooms, including brew
• salt and pepper
• Chilli flakes, optional
• Paprika powder, noble sweet and hot
• Oil for frying

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Instructions

1. Fry the meat in oil (the pot should have a capacity of at least 4 - 5 liters),
2. Sauté the onions and garlic separately in a second saucepan. When the onions are translucent, add the fresh pepper pieces and the tomato pepper. When this is cooked together, add everything to the meat. Fill up with water, the stock of the mushrooms, ketchup and gypsy sauce and add tomato paste and spices. Bring to a boil and simmer on a low heat.
3. After 20-25 minutes, check whether the meat is already done. Otherwise let it simmer a little more.
4. Then work in the rice, mushrooms and peas and let the rice simmer for about 15 minutes. Finally, season with salt, pepper and paprika, or with chilli flakes if you like.