Hungarian paprika is available in two flavors: hot or sweet. Its your choice in this Old World blend of rosy-hued cream sauce and the kind of vegetables that are available year-round. Serve over plain freshly cooked wide noodles.
1 Tbs. olive oil or vegetable oil
2 cups thinly sliced cabbage
2 medium onions, sliced
2 medium carrots, sliced
2 medium green bell peppers, sliced
1 medium zucchini, sliced
1 ½ cups sliced mushrooms
1 medium tomato, chopped
3 Tbs. unbleached all-purpose flour
1 to 2 Tbs. hot or sweet paprika
¾ cup vegetable broth
½ cup fat-free sour cream
- In large skillet, heat oil over medium heat. Add cabbage, onions, carrots and bell peppers and cook, stirring often, until tender, 5 to 8 minutes. Add zucchini, mushrooms and tomatoes. Cover and cook until vegetables are wilted.
- Stir in flour and paprika and cook 1 to 2 minutes, stirring constantly. Stir in broth and bring mixture to a boil. Boil, stirring constantly, until sauce thickens, about 1 minute. Stir in sour cream and season to taste with salt and pepper.