| 1 | ~peppers; cored, seeded and ~cut crosswise into ?inc. |
| 2 | 1 ?lb large white mushrooms; stems ~trimmed; cleaned and ~quartered 1 c plain nonfat yogurt ?c light sour cream 1 tb all-purpose flour 3 c egg noodles, wide; cooked or rice; cooked 1 tb parsley; chopped, for ~garnish Bring a small pot of water to a boil. |
| 3 | To peel tomatoes, cut a small "x" in the bottom of each. |
| 4 | Place in boiling water for about 30 seconds to loosen the skins. |
| 5 | Remove to a colander. |
| 6 | When tomatoes are cool enough to handle, slip off the skins. |
| 7 | Coarsley chop the peeled tomatoes; reserve. |
| 8 | Heat oil over low heat in a large, heavy pot. |
| 9 | Ad onions and cook,s tirring, for about 10 minutes, or until wilted. |
| 10 | Sprinkle paprika over the onions and cook, stirring, for one minute. |
| 11 | Add peppers and reserved tomatoes. |
| 12 | Cookover mediumheat for 10 minutes, stirring once or twice. |
| 13 | Add mushrooms tothe vegetables and stir goulash well. |
| 14 | Cook for 5 minutes. |
| 15 | Place the yogurt, sour cream andflour in asmall bowl and whisk together well. |
| 16 | Add ?cup of the juices fromthe vegetables and whisk together. |
| 17 | Off the heat, whisk the yogurt mixture into the mushroom-vegetable goulash. |
| 18 | Season with salt and pepper. |
| 19 | Before serving, warm goulash through over low heat, stirring. |
| 20 | Do not boil. |
| 21 | Serve immediately over noodles or rice and garnish with chopped parsley. |
| 22 | Serves Per serving: 251 cal; 8 g fat; 26 mg cholesterol |
