Makes 4 servings, 1½ cups each
Prep Time: 20 minutes
Total Time: 40 minutes
1 (14.5-ounce) can no salt added, diced tomatoes
1 medium green bell pepper, diced
1 small onion, diced
2 teaspoons minced garlic
1 pound white mushrooms, cut in 3/4-inch pieces
1 (10-ounce) package cremini mushrooms, cut in 3/4-inch pieces
4 teaspoons Hungarian sweet paprika or can replace 2 tsp with hot paprika
Salt and ground black pepper
8 ounces egg noodles, preferably whole wheat
4 tablespoons fat-free sour cream
1. Coat a large skillet with cooking spray and place over medium-high heat. Add peppers, onion and garlic and cook until they start to brown, 8 minutes, stirring often.
2. Add mushrooms, and cook, stirring occasionally, until they release their juices, about 8 minutes. Add diced tomatoes and all liquid to mushrooms.
3. Mix in paprika and season goulash to taste with salt and pepper. Simmer until liquid has thickened slightly, 4-5 minutes.
4. Cook noodles according to package directions and drain. Divide noodles them among 4 shallow bowls. Spoon goulash over noodles. Top each serving with 1 tablespoon of sour cream. Serve immediately.
Tips & Tricks
Tip: The goulash keeps for 3 days, covered in refrigerator. If reheating in pot, you may want to add some broth. To microwave, adding liquid is not necessary.
Nutritional Notes: per serving: calories 320; fat 3g (sat 0.8g, mono <.5g, poly 0.7g); iron 3.5mg; cholesterol 60mg; calcium 85mg; carbohydrate 59g; sodium 52mg; protein 14g; fiber 4.5g
Nutrition Bonus: Vitamin A: 35% daily value; Vitamin C: 70% dv; Calcium: 8% dv; Iron: 20% dv