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Mushroom Goulash

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Mushroom Goulash

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  • Makes: 6 servings
  • Prep 25 mins
  • Cook 8 hrs to 9 hrs (low) or 4 to 4 1/2 hours (high)

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Ingredients

  • 1 pound fresh baby portobello mushrooms, sliced
  • 1 tablespoon dried minced onion
  • 3 cloves garlic, minced
  • 1 14 1/2 - ounce can no-salt-added diced tomatoes, undrained
  • 1 14 - ounce can vegetable broth
  • 1 6 - ounce can no-salt-added tomato paste
  • 2 tablespoons paprika
  • 1 teaspoon dried oregano, crushed
  • 1 teaspoon caraway seeds
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 8 ounces dried egg noodles
  • 1/2 cup light sour cream
  • Fresh oregano leaves (optional)

Directions

  1. In a 3 1/2- or 4-quart slow cooker combine mushrooms, dried onion, and garlic. Stir in tomatoes, broth, tomato paste, paprika, dried oregano, caraway seeds, salt, and pepper.
  2. Cover and cook on low-heat setting for 8 to 9 hours or on high-heat setting for 4 to 4 1/2 hours.
  3. Before serving, cook noodles according to package directions; drain.
  4. To serve, stir 1/4 cup of the sour cream into mushroom mixture. Serve with hot cooked noodles and the remaining 1/4 cup sour cream. If desired, garnish with fresh oregano leaves.

Nutrition Facts

(Mushroom Goulash)

Servings Per Recipe 6, Starch () 2, Fat () 1, Polyunsaturated fat (g) 1, fiber (g) 5, Monosaturated fat (g) 1, carb. (g) 43, pro. (g) 12, cal. (kcal) 251, sat. fat (g) 2, Vegetables () 2, chol. (mg) 43, calcium (mg) 91, Fat, total (g) 5, iron (mg) 3, Pyridoxine (Vit. B6) (mg) 0, Niacin (mg) 6, Cobalamin (Vit. B12) (µg) 0, Folate (µg) 69, Potassium (mg) 716, sodium (mg) 443, vit. A (IU) 1798, vit. C (mg) 12, Thiamin (mg) 0, Riboflavin (mg) 1

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