Mushroom Paprikash

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Mushroom Paprikash

Making this stew ahead gives the flavors a chance to develop. Serve over egg noodles, gnocchi, or pan-fried polenta slices.

  • 4Servings

Ingredients

  • 1 Tbs. olive oil
  • 4 cups sliced mushrooms (10 oz.)
  • 1 medium bell pepper, diced (1 cup)
  • 1 medium onion, diced (11/2 cups)
  • 1/2 cup dry white wine
  • 2 Tbs. all-purpose flour
  • 1 Tbs. hot or sweet paprika
  • 1 15-oz. can crushed tomatoes
  • 1/4 cup reduced-fat sour cream

Preparation

Heat oil in skillet over medium-high heat. Add mushrooms, and cook 7 minutes. Stir in bell pepper and onion; reduce heat to medium. Sauté 5 minutes, or until onion is translucent. Add wine, and cook 2 minutes. Stir in flour and paprika. Add tomatoes and 1/2 cup water, and cook 3 minutes, or until sauce has thickened.

STORE/SERVE  Cool, and refrigerate in airtight container up to 5 days. Warm in saucepan over medium-low heat. Stir sour cream into warm paprikash mixture just before serving.

Nutrition Information

  • Calories: 159
  • Carbohydrate Content: 23 g
  • Cholesterol Content: 8 mg
  • Fat Content: 6 g
  • Fiber Content: 5 g
  • Protein Content: 6 g
  • Saturated Fat Content: 2 g
  • Sodium Content: 160 mg
  • Sugar Content: 6 g