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Mushroom Goulash

Makes: 6 servings
Prep 25 mins Cook 8 hrs to 9 hrs  (low) or 4 to 4 1/2 hours (high)
Mushroom Goulash
Ingredients
  • 1  pound  fresh baby portobello mushrooms, sliced
  • 1  tablespoon  dried minced onion
  • 3  cloves  garlic, minced
  • 1 14 1/2 ounce 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 (g) 69,
  • Cobalamin (Vit. B12) (g) 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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