3 Large tomatoes, quartered
2 Tablespoon olive oil
2 Medium onions, chopped coarse
3 Tablespoons CuisineMentor Hungarian Goulash Gourmet Spice Blend
4 pale green peppers (or 2 bell peppers), cored, seeded & cut crossways Into 1/4" strips
1 1/4 lb small brown mushrooms, stems trimmed, cleaned, (cut in half if medium or large)
1 cup plain yogurt
1 Tablespoon all-purpose flour
1/2 cup sour cream
1 Tablespoon parsley, chopped
6 cups cooked wide egg noodles
pepper, salt

Coarsely chop the 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). Add CuisineMentor Hungarian Goulash Gourmet Spice Blend
over the onions. Cook, still stirring, 1 more minute. Add the peppers and the chopped tomatoes. Cook over medium heat for 15 minutes, stirring once or twice. Add the mushrooms. Stir well. Bring back to simmer. Cook covered over low heat for 10 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.
Serves 6.

E-mail a friend about this item.

Return to Catalog