Mushroom Goulash

Ingredients

• 3 Large Tomatoes, Peeled & Quartered
• 2 Tbls Canola Oil
• 2 Medium Onions, Chopped Coarse
• 1 Tbls Sweet Paprika
• 4 Pale Green Roasting Peppers, Cored, Seeded & Cut Crossways Into 1/4" Strips
• 1 1/2 lb Large White Mushrooms, Stems trimmed, Cleaned
• 1 Cup Plain Yogurt
• 1 Tbls Parsley, Chopped
• 3 Cups Cooked Wide Egg Noodles
• 1 Tbls All-Purpose Flour
• 1/2 Cup Sour Cream
• Pepper
• Salt

Directions

Bring a small pot of water to a boil. Coarsely chop the peeled tomatoes. Set aside.

Heat the oil over low heat in a large, heavy pot. Add the onions. Cook, stirring steadily, until wilted (about 10 minutes). Sprinkle the paprika over the onions. Cook, still stirring, 1 more minute. Add the peppers and the chopped tomatoes. Cook over medium heat for 10 minutes, stirring once or twice. Add the mushrooms. Stir well. Cook for 5 minutes.

Combine the yogurt, flour and sour cream in a bowl. Whisk in 1/2 cup of the juices from the cooking vegetables. Remove from the heat. Whisk the yogurt mixture into the vegetable mixture. Season with salt and pepper to taste.

Serve immediately over boiled egg noodles. Garnish with chopped parsley.

Submitted 6/13/05.
Source: Meal master
Submitted By: Shelly Black
shellack@aol.com
Mushroom Goulash