I'm back and I'm better than ever, hey now, hey now Katie's back!
Life has been pretty crazy for this here girl and I want to apologize to all five of my readers for taking such a long break from blogging. The good news is that my apartment is starting to look lived in! AND, work is settling down! AND it was 70 yesterday and today! All good things man. All good things.
Well now that we got my return announcement out of the way, lets get down to business. As you know, this girl loves a good, easy recipe. And I have to say that I've found my match in this Mushroom Paprikash recipe. I've made it several times since discovering it in my beloved Vegetarian Times magazine...and boy-oh-boy does it hit the spot. So easy, so delicious. I always make it a day or two before I want to eat it. The extra time chillin' in the fridge really makes the flavors BURST.
Here's what you need:
- 1TB olive oil
- 10oz Mushrooms
- 1 bell pepper (I use 1/2 of a red pepper and 1/2 of green)
- 1 onion diced
- 1/2 c. broth
- 2 TB flour
- 2 TB paprika
- 1 TB cayenne pepper
- 15oz crushed tomatoes
- 1/2 c. water
- 1/4 plain greek yogurt
- Cooked, buttered, egg noodles
What you do:
Heat olive oil over medium heat and add mushrooms and cook for about 5 minutes
Add peppers and onions to mushrooms and cook until onions are translucent (about 3 mins). Be sure to salt and pepper the veggies!
Add broth and cook for 2 minutes.
Stir in flour, paprika, and cayenne. The flour will coat the vegetables! This is what you want, the flour will help thicken this stew later on.
Add crushed tomatoes and water and let the sauce/stew/whatever cook for 15 minutes (or until its thick enough for you).
Add greek yogurt right before serving.
Serve over buttered noodles! And enjoy!
XOX.
