Fresh Vegetable Goulash
olive oil spray
2 red onions, cut into wedges
1 green capsicum, cut into chunks
1 tbsp smoked paprika (or plain
paprika)
plain flour
2-3 cups vegetable stock
2 cans diced tomatoes, drained a little
freshly ground salt & pepper
2 medium carrots, sliced on diagonal
1 zucchini, sliced on diagonal
¼ cauliflower, cut into florets
6-8 chat (baby) potatoes, scrubbed & quartered
egg noodles or fettuccine
3 heaped tspn low fat sour cream
freshly chopped parsley
2 red onions, cut into wedges
1 green capsicum, cut into chunks
1 tbsp smoked paprika (or plain
paprika)
plain flour
2-3 cups vegetable stock
2 cans diced tomatoes, drained a little
freshly ground salt & pepper
2 medium carrots, sliced on diagonal
1 zucchini, sliced on diagonal
¼ cauliflower, cut into florets
6-8 chat (baby) potatoes, scrubbed & quartered
egg noodles or fettuccine
3 heaped tspn low fat sour cream
freshly chopped parsley
Spray a pot with oil and gently saute onions and capsicum until softish. Add paprika, mix well and cook to toast. Then add 1 tbsp flour and mix well. Add stock, tomatoes and seasonings. Mix well and add carrots, zucchini, cauliflower and potatoes. Stir, bring to the boil, turn heat down and simmer for 15-20 mins until vegies are tender, mixing every now and again. While the vegies are cooking, cook noodles in plenty of boiling water until al dente. Drain well. Mix together sour cream and 1 tspn flour and, when vegies are ready, stir into the pot and cook for a few minutes. Taste for seasoning. To serve, place noodles in individual bowls and top with a mound of vegies and a sprinkling of parsley.