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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.

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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.

Servings
4

Ingredients

  • 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 1/2 cups sliced mushrooms
  • 1 medium tomato, chopped
  • 3 Tbs. unbleached all-purpose flour
  • 1 to 2 Tbs. hot or sweet paprika
  • 3/4 cup vegetable broth
  • 1/2 cup fat-free sour cream

Preparation

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.

Nutrition Information

  • Calories 169
  • Carbohydrate Content 28 g
  • Cholesterol Content 0 mg
  • Fat Content 4 g
  • Fiber Content 5 g
  • Protein Content 6 g
  • Saturated Fat Content 1 g
  • Sodium Content 239 mg
  • Sugar Content 0 g