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WOODSY MUSHROOM GOULASH
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetarian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----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
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
Posted on GEnie Food & Wine RT Oct 24, 1993 by DEEANNE
>From the recipe files of Sylvia Steiger, GEnie
THE.STEIGERS, CI$ 71511,2253, Internet
sylvia.steiger@lunatic.com, moderator of GT Cookbook
and PlanoNet Lowfat & Luscious echoes
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