Free Recipe Vegetable Paprikash
Recipe Type: V Recipes
Recipe Preparation: boil
Cooking Ingredients for Vegetable Paprikash Recipe
1 tb Olive oil or vegetable oil
2 c Thinly sliced cabbage
2 md Onions; sliced
2 md Carrots; sliced
2 md Green bell peppers; sliced
1 md Zucchini; sliced
1-1/2 c Sliced mushrooms
1 md Tomato; chopped
3 tb Unbleached all-purpose flour
1 tb Hot or sweet paprika; (1 to
-2 tablespoons)
3/4 c Vegetable broth
1/2 c Fat-free sour cream
Salt and freshly ground
-black pepper; to taste
Vegetable Paprikash Preparation
4 SERVINGS LACTO 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. 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. PER SERVING: 169 CAL.; 6G PROT.; 4G TOTAL FAT (1G SAT. FAT); 280 CARB.; 0 CHOL.; 239MG SOD.; 5G FIBER. Recipe by: Vegetarian Times Magazine, September 1998, page 38 Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 4
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