Pork goulash with Risi-Bisi balls

Name: Pork goulash with Risi-Bisi balls
Cook time: 30 min
Total time: 30 min
Yield: 2
Ingredients: 1 medium onion; 4 TABLESPOONS Oil; 300 g Pork goulash (from the leg); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1/2 TEASPOON Sweet peppers; 1 TABLESPOON Tomato paste; 1 TABLESPOON Flour; 5 small gherkins (from the jar); 1 small stick of leek (leek); 1 pack of Rice balls with vegetable pieces (4x1 in cooking bag); 1/2 Lettuce; 1/2 bunch Dill; 1 TABLESPOON White wine vinegar; 1 pinch Sugar; 7-10 Tbsp Parsley

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 2

1 medium onion
4 TABLESPOONS Oil
300 g Pork goulash (from the leg)
7-10 Tbsp Salt
7-10 Tbsp Pepper
1/2 TEASPOON Sweet peppers
1 TABLESPOON Tomato paste
1 TABLESPOON Flour
5 small gherkins (from the jar)
1 small stick of leek (leek)
1 pack of Rice balls with vegetable pieces (4x1 in cooking bag)
1/2 Lettuce
1/2 bunch Dill
1 TABLESPOON White wine vinegar
1 pinch Sugar
7-10 Tbsp Parsley

Directions

1
Peel onions and cut them into rings. Heat 2 tablespoons of oil in a saucepan and fry the meat all around. Season with salt, paprika and pepper. Add the onions to the meat and fry.
2
Add tomato paste and flour to the meat and sauté. Deglaze with 3/8 litres of water. Drain cucumbers and cut into slices. Clean and wash the leek and cut into rings. Add both to the meat and simmer for about 20 minutes.
3
In the meantime boil up rice balls in cold water. Then let it stand for 10 minutes at medium heat. Clean, wash and drain the salad and pluck into bite-sized pieces. Wash the dill, dab dry and pluck.
4
Mix vinegar, salt, pepper and sugar. Beat the remaining oil into the mixture. Arrange salad with dill in a bowl and drizzle with vinaigrette. Arrange rice balls with goulash on a plate and garnish with parsley.