For those who want to enjoy rat without having to worry about where it came from, Rat Goulash is certainly the way to go.
Dice the meat and the celery.
Heat up the olive oil in a pot (or a pressure cooker) and brown the meat. Then add the celery. When it is browned as well, deglaze with the red wine.
Season with coriander, cumin and paprika powder.
Add the broth and bring to a boil.
Let simmer for 1,5 hours (or 45 minutes in a pressure cooker).
Chop the cheese into smaller pieces, then add it to the Goulash and let it melt.
Mix the sour cream and the flour thoroughly.
Add the sour cream mixture and keep stirring as you bring it to a boil once more.
Rice goes well with this and can be considered rat gristle for the purpose of this recipe.
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