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 lb. white mushrooms, stemmed and cut in ¾-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
Place tomatoes in bowl, reserving liquid from can for another use.
Coarsely chop tomatoes, and set aside.
Heat oil in a large skillet over medium-high heat.
Add peppers, onion and garlic and cook until they start to brown, eight minutes, stirring often.
Add mushrooms, and cook, stirring occasionally, until they release their juices, about eight minutes.
Add chopped tomatoes and their liquid to mushrooms,
Mix in paprika and season goulast to taste with salt and pepper.
Simmer until liquid has thickened slightly, four to five minutes.
Meanwhile, boil a large pot of water and cook noodles according to package directions.Drain noodles, and divide them among four wide, shallow bowls.
To serve, spoon goulash over noodles. Top each serving with one tablespoon of sour cream and one-quarter of the chopped dill, if using. Serve immediately.
The goulash keeps for three days, covered in refrigerator. Makes 4 servings.
Per serving: 380 calories, 10 g. total fat (2 g. saturated fat), 58 g. carbohydrate, 16 g. protein, 14 g. dietary fiber, 260 mg. sodium.
-submitted by Donna Fecondo
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