Mushroom Goulash
Source of Recipe
Unknown
List of Ingredients
Mushroom Goulash
1 (14.5-ounce) can plum tomatoes
2 Tbsp. extra virgin olive oil
1 medium green bell pepper, diced
1 small onion, diced
2 garlic cloves, finely chopped
1 pound white mushrooms, stemmed and cut in 3/4-inch pieces
1 (10-ounce) package cremini mushrooms, stemmed and cut in 3/4-inch pieces
4 tsp. Hungarian paprika (can replace 2 tsp with hot paprika)
Salt and ground black pepper
8 ounces egg noodles, preferably whole wheat
4 Tbsp. reduced-fat sour cream
2 Tbsp. chopped dill, optional garnish
Recipe
Place tomatoes in bowl, reserving liquid from can for another use.
Coarsely chop tomatoes, and set aside.
Heat oil in large skillet over medium-high heat. Add peppers, onion and garlic and cook until they start to brown, 8 minutes, stirring often. Add mushrooms, and cook, stirring occasionally, until they release their juices, about 8 minutes. Add chopped tomatoes and all liquid in their bowl to mushrooms. Mix in paprika and season goulash to taste with salt and pepper. Simmer until liquid has thickened slightly, 4-5 minutes.
Meanwhile, boil large pot of water and cook noodles according to package directions. Drain noodles, and divide them among 4 wide, shallow bowls.
To serve, spoon goulash over noodles. Top each serving with 1 tablespoon of sour cream and one-quarter of chopped dill, if using. Serve immediately. The goulash keeps for 3 days, covered in refrigerator. If reheating in pot, you may want to add some reserved tomato liquid or broth. To microwave, adding liquid is not necessary.
Grocery list
Plum tomatoes
Extra virgin olive oil
Green bell pepper
Onion
Garlic
White mushrooms
Cremini mushrooms
Paprika
Salt
Black pepper
Egg noodles
Reduced-fat sour cream
Dill
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