4-6 portions

2 kg benfri grisbog i bit, rind is removed, the remaining fat but
S P
Olive oil
2 red onions, thinly sliced
2 chilifrukter, finely chopped
2 msk paprikapulver
2 tsk gum
Mejram or oregano (preferably dried leaves)
5 paprikor, sliced, colors
1 Burk Grillade pepper, the 250 gr, rounded, peeled and chopped
1 burk plommontomater á 450 gr
4 tablespoons red wine vinegar
400 gr basmatiris
1 1/2 cup sour cream
Rivet be fr 1 lemon
1 small bunch flat-leaf parsley, chopped

Preheat the oven to 170-175 gr. Put a cast iron pot on the stove and heat it up. Cutting a fine diamond pattern in the fat on the meat (quite deep, it should be) down to the meat itself. Pour in olive oil and a little butter to the pan and add the piece of meat with the pork down in the pot. Stek i ca 15 minutes on medium heat so that all the fat melts, then take up the meat and add it to the page.

Now, down red onion, chili, paprikapulver, Male sponsor, Mejra / oregano, and a good pinch of salt and pepper to the pan. Lower your heat and fry the onion gently for about 10 minutes on low heat. After that follows the bottom of the pot:, skivad pepper, Grillade pepper, and tomatoes. Add now also return the meat to the pan, turn on the water so that the meat is just covered. Tällsätt now vinegar. Boil everything, way on a cap and into the oven for 3 hours….or you have one juste cast iron pot, do as I, have left the pot on the stove and run there on low heat 3 hours.

The meat is ready when it is tender and caramelized and it should be easy to pull apart with two forks.

Cook the rice in salted water for about 10 minutes (not cooked,) Drain in a colander and save some of the cooking water, and return the water to the saucepan. Place the screen on the pan, lid on the strainer, and cook for about 10 min on low heat…nu blir det fluffigt och gott ,en

Stir the sour cream, citronskal, and most of the parsley. Remove the casserole from the oven and taste of everything. Tear or pull apart the meat and serve the goulash in a big lovely soup bowl. Presented with rice and sour cream, sprinkle over the remaining parsley over the stew…..enjoy!!