Hungarian Seafood Goulash Recipe

Serves/Makes: 6 servings

Ingredients:

• 1 pound large scallops
• 1 pound raw shrimp, shells removed and deveined
• 2 dozen oysters
• 1/2 onion
• 1/2 clove garlic
• 1 green pepper
• 2 ounces butter
• 2 cans tomato soup
• Steamed white rice or Toast Fingers (see the recipe below), to serve

How to cook Hungarian Seafood Goulash:

• Lightly saute onion, garlic, and green pepper (all finely chopped) in butter. When onions have begun to glaze add scallops and simmer. Turn and simmer again until cooked.
• Heat tomato soup. Add the scallop mixture. Boil shrimp in the soup until tender.
• Just before serving, drop in oysters and cook for about 2 minutes, no longer.
• Serve the Hungarian Seafood Goulash over hot steamed white rice or in soup plates with toast fingers.

Toast Fingers Ingredients:

• 4 thin slices white bread

How to cook Toast Fingers:

• Remove the crusts from the slices of bread.
• Cut each slice into 3 long pieces and toast.

Note:
The Hungarian Seafood Goulash recipe easy to cook and so good!

Comments:
Goulash (plural: goulashes) is primarily a soup, also existing as stew, usually made of beef, onions, vegetables, and spices. The name originates from the Hungarian gulyas, the word for a cattle stockman or herdsman.

This recipe for Hungarian Seafood Goulash serves/makes: 6 servings

Main Ingredient: Oysters
Preparation Method: Soup/Stew
Cuisine: Hungarian