Side Pannel
Woodsy Mushroom Goulash
Woodsy Mushroom Goulash
- Recipe Submitted by ADMIN on 09/26/2007
Category: Casseroles, Vegetarian
Ingredients List
- ------------------------------PARADE; 10/24/93------------------------------
- 3 lg Tomatoes
- 2 tb Canola oil
- 2 md Onions; coarsley chopped
- 1 tb Sweet paprika
- 4 Pale green sweet roasting
- ~peppers; cored, seeded and
- ~cut crosswise into 1/4-inc.
- 1 1/4 lb Large white mushrooms; stems
- ~trimmed; cleaned and
- ~quartered
- 1 c Plain nonfat yogurt
- 1/2 c Light sour cream
- 1 tb All-purpose flour
- 3 c Egg noodles, wide; cooked OR
- Rice; cooked
- 1 tb Parsley; chopped, for
- ~garnish
Directions
1. Bring a small pot of water to a boil.
2. To peel tomatoes, cut a small "X" in the bottom of each. Place in
boiling water for about 30 seconds to loosen the skins. Remove to a
colander. When tomatoes are cool enough to handle, slip off the skins.
Coarsley chop the peeled tomatoes; reserve.
3. Heat oil over low heat in a large, heavy pot. Ad onions and cook,s
tirring, for about 10 minutes, or until wilted. Sprinkle paprika over the
onions and cook, stirring, for one minute.
4. Add peppers and reserved tomatoes. Cookover mediumheat for 10 minutes,
stirring once or twice.
5. Add mushrooms tothe vegetables and stir goulash well. Cook for 5
minutes.
6. Place the yogurt, sour cream andflour in asmall bowl and whisk together
well. Add 1/2 cup of the juices fromthe vegetables and whisk together.
7. Off the heat, whisk the yogurt mixture into the mushroom-vegetable
goulash. Season with salt and pepper.
8. Before serving, warm goulash through over low heat, stirring. Do not
boil. Serve immediately over noodles or rice and garnish with chopped
parsley.
Serves 6. Per serving: 251 cal; 8 g fat; 26 mg cholesterol
2. To peel tomatoes, cut a small "X" in the bottom of each. Place in
boiling water for about 30 seconds to loosen the skins. Remove to a
colander. When tomatoes are cool enough to handle, slip off the skins.
Coarsley chop the peeled tomatoes; reserve.
3. Heat oil over low heat in a large, heavy pot. Ad onions and cook,s
tirring, for about 10 minutes, or until wilted. Sprinkle paprika over the
onions and cook, stirring, for one minute.
4. Add peppers and reserved tomatoes. Cookover mediumheat for 10 minutes,
stirring once or twice.
5. Add mushrooms tothe vegetables and stir goulash well. Cook for 5
minutes.
6. Place the yogurt, sour cream andflour in asmall bowl and whisk together
well. Add 1/2 cup of the juices fromthe vegetables and whisk together.
7. Off the heat, whisk the yogurt mixture into the mushroom-vegetable
goulash. Season with salt and pepper.
8. Before serving, warm goulash through over low heat, stirring. Do not
boil. Serve immediately over noodles or rice and garnish with chopped
parsley.
Serves 6. Per serving: 251 cal; 8 g fat; 26 mg cholesterol
Tweet
Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
Who loves our Healthy Recipes?
Quick Links
Main Ingredient
Preparation
- Copyright © 2016, CompleteRecipes.com
- Terms of Service
- /
- Privacy
