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Mushroom Goulash
Ingredients
- 1 pound fresh baby portobello mushrooms, sliced
- 1 tablespoon dried minced onion
- 3 cloves garlic, minced
- 1 14 1/2ounce can no-salt-added diced tomatoes, undrained
- 1 14 ounce can vegetable broth
- 1 6 ounce can no-salt-added tomato paste
- 2 tablespoons paprika
- 1 teaspoon dried oregano, crushed
- 1 teaspoon caraway seeds
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 8 ounces dried egg noodles
- 1/2 cup light sour cream
- Fresh oregano leaves (optional)
Directions
1. In a 3 1/2- or 4-quart slow cooker combine mushrooms, dried onion, and garlic. Stir in tomatoes, broth, tomato paste, paprika, dried oregano, caraway seeds, salt, and pepper.
2. Cover and cook on low-heat setting for 8 to 9 hours or on high-heat setting for 4 to 4 1/2 hours.
3. Before serving, cook noodles according to package directions; drain.
4. To serve, stir 1/4 cup of the sour cream into mushroom mixture. Serve with hot cooked noodles and the remaining 1/4 cup sour cream. If desired, garnish with fresh oregano leaves.
Nutrition Facts
(Mushroom Goulash)
- Servings Per Recipe 6,
- cal. (kcal) 251,
- Fat, total (g) 5,
- chol. (mg) 43,
- sat. fat (g) 2,
- carb. (g) 43,
- Monosaturated fat (g) 1,
- Polyunsaturated fat (g) 1,
- fiber (g) 5,
- pro. (g) 12,
- vit. A (IU) 1798,
- vit. C (mg) 12,
- Thiamin (mg) 0,
- Riboflavin (mg) 1,
- Niacin (mg) 6,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 69,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 443,
- Potassium (mg) 716,
- calcium (mg) 91,
- iron (mg) 3,
- Vegetables () 2,
- Starch () 2,
- Fat () 1,
- Percent Daily Values are based on a 2,000 calorie diet
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