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- parade, 10/24/93
- 3 large tomatoes
- 2 tbsp canola oil
- 2 med onions, coarsley chopped
- 1 tbsp sweet paprika
- 4 pale green sweet roasting
~peppers; cored, seeded and ~cut crosswise into ¼-inc. 1 ¼ lb large white Mushrooms; stems ~trimmed; cleaned and ~quartered 1 c plain nonfat yogurt ½ c light sour cream 1 tb all-purpose flour 3 c egg noodles, wide; cooked or rice; cooked 1 tb parsley; chopped, for ~garnish Bring a small pot of water to a boil. 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. 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. Add peppers and reserved tomatoes. Cookover mediumheat for 10 minutes, stirring once or twice. Add Mushrooms tothe vegetables and stir goulash well. Cook for 5 minutes. Place the yogurt, sour cream andflour in asmall bowl and whisk together well. Add ½ cup of the juices fromthe vegetables and whisk together. Off the heat, whisk the yogurt mixture into the mushroom-vegetable goulash. Season with salt and pepper. Before serving, warm goulash through over low heat, stirring. Do not boil. Serve immediately over noodles or rice and garnish with chopped parsley. Serves Per serving: 251 calories; 8 g fat; 26 mg cholesterol