Pork goulash with vegetables

Name: Pork goulash with vegetables
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 200-250 g Sweet peas; 7-10 Tbsp or 200 g frozen peas; 125 g cherry tomatoes; 7-10 Tbsp or small tomatoes; 100 g Shiitake mushrooms; 7-10 Tbsp (substitute mushrooms); 2 medium-sized onions; 125 g Long grain rice; 7-10 Tbsp salt, white pepper; 1-2 TABLESPOONS oil, 200 ml milk; 1-2 TEASPOONS clear soup; 3 TABLESPOONS sauce thickener; 1/2 bunch Chives

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

200-250 g Sweet peas
7-10 Tbsp or 200 g frozen peas
125 g cherry tomatoes
7-10 Tbsp or small tomatoes
100 g Shiitake mushrooms
7-10 Tbsp (substitute mushrooms)
2 medium-sized onions
125 g Long grain rice
7-10 Tbsp salt, white pepper
1-2 TABLESPOONS oil, 200 ml milk
1-2 TEASPOONS clear soup
3 TABLESPOONS sauce thickener
1/2 bunch Chives

Directions

1
Clean and wash the mangetouts and tomatoes (quarter them according to size). Wash, dab and chop the meat. Wash and clean shiitake mushrooms (remove stalks), cut into quarters. Peel and dice onions
2
Soak the rice in 1/4 l boiling salted water for about 20 minutes
3
Heat the oil. Brown the meat in portions. Season and remove. Fry the mushrooms and onions in the frying fat. Add meat. Add 3/8 l water and milk. Bring to the boil, stir in broth. Cover and simmer for about 10 minutes
4
Add the sugar snap peas and tomatoes. Simmer for about 5 minutes, season to taste. Bind with sauce thickener. Arrange everything. Wash chives, chop finely and sprinkle on top
5
Drink: mineral water