Hungarian fish goulash

Yield: 2 servings

Measure Ingredient
2 pounds Blacktip shark, bite-size chunks 1 onion, minced
1 each Green /red pepper,
½ tablespoon Dill
½ cup White wine
\N \N Oil for sauteing
1 cup Of fat-reduced sourcream



Saute onion, green peppers. Add fish and saute until lightly colored. Add in paprika, dill, wine. Close with lid to pot and simmer until fish is done. (I pressure cook for 3 minutes, and then quick-release the pressure). Gently fold in the sourcream. Simmmer a few more minutes to warm the sourcream.

Submitted By EARL SHELSBY On 02-25-95

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