Fish goulash

Fish goulash

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Ingredients for Cooking Fish Goulash

  1. Pangasius fish (boneless fillet) 1 kilogram
  2. Onions 2-3 pieces (medium)
  3. Sour cream 1 cup
  4. Vegetable oil 100 milliliters
  5. Tomato paste 100 grams
  6. Liquid mustard 1-2 tablespoons
  7. Distilled pure water 1/2 cup
  8. Laurel leaf 1-2 pieces
  9. Ground black pepper to taste
  10. Salt to taste
  • Main Ingredients Onion, Cream
  • Serving 6 servings
  • World Cuisine


Paper towels, Deep bowl, Knife - 2 pieces, Cutting board - 2 pieces, Deep plate, Stove, Glass (capacity 250 milliliters), Deep pan with lid, Kitchen spatula, Tablespoon, Plate

Cooking fish goulash:

Step 1: prepare the ingredients.

We take 1 kilogram of any boneless fish fillet, for example, pangasius, basically such a fish is sold frozen, so we put the fillet in a deep bowl, fill it with ordinary cold running water and let it unfreeze, it will take a little time no more than 30 minutes. When the ice is gone and the fish tissues soften, rinse the pangasius again with cold water, dry it with paper kitchen towels, put on a cutting board and, using a knife for cutting fish, cut the fillet into portioned slices with a diameter of 4 to 6 centimeters. We shift the slices into a deep bowl.

Then, with a knife for slicing vegetables, peel the onions, also rinse it under cold water, dry with paper towels, put on a cutting board, chop with an average cube with a diameter of up to 1 centimeter and transfer the chopped vegetable to a deep plate. After we put on the kitchen table all the other products and spices that will be needed for cooking fish goulash.

Step 2: prepare fish goulash.

Now turn on the stove to a medium level, put a deep frying pan on it and pour 100 milliliters of vegetable oil into the tank. Let the fat warm up slightly and toss the onion into it. Stew the vegetable, stirring with a kitchen spatula until transparent and light golden crust for 3 to 4 minutes. Then we pour 1/2 cup of pure distilled water into the pan, put 100 grams of tomato paste, 1 - 2 tablespoons of mustard, add a leaf of laurel, to taste salt and black pepper. Mix the liquids with spices and salt until smooth and let the resulting mixture boil.

Then we introduce the fish into the pan and reduce the temperature of the plate to a level between small and medium. About in 15 - 20 minutes stews, pieces of fish fillet will become soft, as soon as this happens add 1 cup of sour cream to them, gently mix all the components of the fish goulash with a kitchen spatula, cover the pan with a lid and simmer the fish for 5 minutes. During this time, the dish will reach full readiness. Using a tablespoon, we lay out the finished goulash on plates and eat it to the table.

Step 3: serve the fish goulash.

Fish goulash is served hot as a second course for lunch or dinner. The taste of braised fish in sour cream and tomato sauce cannot be expressed in words, in this dish all the ingredients, without exception, complement each other simply perfectly and, combined, give each other an incredibly pleasant amber.

Fish goulash can be savored with any side dish, for example, with mashed potatoes, salads, and it can also be served with boiled pasta and cereals from different cereals. The ideal light aperitifs for such a fish are white dry or semi-dry wines, and soft drink lovers can be offered gentle fruit juices with a low sugar content. Enjoy it!
Enjoy your meal!

Recipe Tips:

- The set of spices indicated in this recipe can be supplemented with spices that are suitable for cooking fish dishes, for example marjoram, nutmeg, curry, dill, savory, dried or fresh garlic, red pepper, allspice, rosemary and many others.

- Instead of sour cream, you can use cream of 30% fat.

- Instead of salt, you can use soy sauce.

- If desired, instead of water, you can add white dry or semi-dry wine to the goulash.

- For stewing and frying, you can use both vegetable and creamy fats.

- Such goulash can be prepared from any boneless fish.


  1. Einhardt

    Happiness has changed me!

  2. Vudolar

    Didn't try to search google.com?

  3. Zolosho

    I'm sorry, but nothing can be done.

  4. Doyle

    There was a mistake

  5. Zuzshura

    Agree, this is remarkable information

  6. Deveon

    Here those on! First time I hear!

  7. Adalhard

    Excuse me for what I am aware of interfering ... this situation. Write here or in PM.

Write a message