{"id":1619,"date":"2011-05-12T19:54:37","date_gmt":"2011-05-12T19:54:37","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=1619"},"modified":"2011-05-12T19:54:37","modified_gmt":"2011-05-12T19:54:37","slug":"fischgulasch-auf-ungarische-art","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/05\/12\/fischgulasch-auf-ungarische-art\/","title":{"rendered":"Fischgulasch auf ungarische Art"},"content":{"rendered":"

Zutaten:<\/b>
\n800-1000 g Fischfllet (Goldbarsch)
\n40 g Sonja
\n20 g Speck
\n300 g Zwiebeln
\n2 E\u00dfl\u00f6ffel Edels\u00fc\u00dfpaprika
\netwas Salz
\nTomatenmark
\n1 Zehe Knoblauch.<\/p>\n

\nZubereitung:<\/b> Sonja auslassen und darin die kleingeschnittenen Zwiebeln und die Knoblauchzehe glasig bis goldgelb d\u00fcnsten. Mit Wasser oder Br\u00fche abschrecken, die Pfanne vom Feuer nehmen und Edels\u00fc\u00dfpaprika und Tomatenmark darunter r\u00fchren. Die Tunke hei\u00df werden lassen und das in 5 cm gro\u00dfe St\u00fccke geschnittene und leicht gesalzene Fischfilet in die Tunke legen. Bei milder W\u00e4rme 12 – 15 Minuten garziehen aber nicht kochen lassen. Mit Teigwaren, k\u00f6rnig gekochtem Reis oder Kartoffeln auftischen.<\/p>\n

Quelle: Kalenderblatt der DDR<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten: 800-1000 g Fischfllet (Goldbarsch) 40 g Sonja 20 g Speck 300 g Zwiebeln 2 E\u00dfl\u00f6ffel Edels\u00fc\u00dfpaprika etwas Salz Tomatenmark 1 Zehe Knoblauch. Zubereitung: Sonja auslassen und darin die kleingeschnittenen Zwiebeln und die Knoblauchzehe glasig bis goldgelb d\u00fcnsten. Mit Wasser oder Br\u00fche abschrecken, die Pfanne vom Feuer nehmen und Edels\u00fc\u00dfpaprika und Tomatenmark darunter r\u00fchren. Die … <\/p>\n

Weiterlesen<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_crdt_document":"","jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[19,6],"tags":[111],"class_list":["post-1619","post","type-post","status-publish","format-standard","hentry","category-fisch","category-hauptgerichte","tag-gulasch","item-wrap"],"yoast_head":"\nFischgulasch auf ungarische Art<\/title>\n<meta name=\"description\" content=\"- Fischgulasch auf ungarische Art\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/05\/12\/fischgulasch-auf-ungarische-art\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Fischgulasch auf ungarische Art\" \/>\n<meta property=\"og:description\" content=\"- Fischgulasch auf ungarische Art\" \/>\n<meta property=\"og:url\" content=\"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/05\/12\/fischgulasch-auf-ungarische-art\/\" \/>\n<meta property=\"og:site_name\" content=\"Steffen's Haushaltsblog\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/steffen.thomas1\" \/>\n<meta property=\"article:author\" 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