Table of contents:
Szeged fish goulash
Ingredients for 2 servings:
100 g onions
20 g smoked meat, finely diced
15 g oil
sweet paprika, caraway powder
15 g Paradeismark
300 g sauerkraut
50 g potatoes
Salt, pepper
200 g fish fillet (e.g. local carp)
lemon juice, salt, possibly pepper
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Preparation:
- Finely chop the onions. Dice the smoked meat.
- Roast the onions. Add smoked meat and season with paprika and caraway seeds.
- Stir in the Paradeismark and pour in water.
- Add the sauerkraut and cook until soft.
- Finely grate the potatoes and add to thicken.
- Cut the cleaned, soured and seasoned fish into bite-sized pieces and cook on the cabbage.
- It goes well with salted potatoes, dumplings or caraway rolls.
| ingredients | Nutritional values per
serving (approx.) |
ingredients | Nutritional values per
serving (approx.) |
|---|---|---|---|
| Energy (kcal) | 280 | Carbohydrates (g) | 8.5 |
| Protein (g) | 23.5 | Dietary fiber (g) | 7th |
| Fat (g) | 16 |
This recipe comes from the book Cooking with Vegetables: Seasonal - Regional - Fresh. For community catering and gastronomy Fonds Gesundes Österreich (FGÖ).
