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Vegetable Paprikash

Hungarian paprika is available in two flavors: hot or sweet. It’s 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.

Ingredients: 

Ingredients: 

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1 Tbs. olive oil or vegetable oil
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2 cups thinly sliced cabbage
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2 medium onions, sliced
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2 medium carrots, sliced
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2 medium green bell peppers, sliced
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1 medium zucchini, sliced
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1 ½ cups sliced mushrooms
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1 medium tomato, chopped
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3 Tbs. unbleached all-purpose flour
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1 to 2 Tbs. hot or sweet paprika
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¾ cup vegetable broth
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½ cup fat-free sour cream

Instructions: 

  1. 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.
  2. 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.

Nutrition Information: 

Calories: 
169
Protein: 
6 g
Total Fat: 
4 g
Saturated Fat: 
1 g
Carbohydrates: 
28 g
Cholesterol: 
mg
Sodium: 
239 mg
Fiber: 
5 g
Sugar: 
g
Yield: 
4 Servings

Comments on this Recipe

Hearty winter stew. Great with egg noodles.

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