Vegetable Paprikash

4 Servings

30 minutes or fewer

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.

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
Salt and freshly ground black pepper to taste

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.

September 1998