After a visit to the hospital many years ago I became a vegetarian do to some serious stomach issues. Years went by and a return to eating meat. I can admit I love bacon but I am not an eat meat everyday person. However, my husband is. Over a week ago, my husband decided to go vegetarian with me; well pescatarian. He loves fish and I thought that maybe if he can do this he will eat healthier over all. So, I made this mushroom goulash.
He is a potato is a vegetable type of guy. To my surprise he has done very well and has found he likes other things not just meat and potatoes. I decided to try this mushroom goulash to see how he would like it. I loved it and he wasn’t so sure.
Probably because he is so used to the beef version. Next time I will do a mushroom and pepper goulash we will have to see how that one goes over. I think the only thing to add extra flavor to this would be a little rosemary or some marjoram. Carrots would be great for extra texture in the dish and of course plenty of onion because it’s not goulash if it doesn’t have onion.Print
- 1 tablespoon olive oil
- 1 white onion; diced
- whole package of white mushrooms; sliced
- 2 teaspoons salt
- 3 to four tablespoons paprika
- 1 tablespoon minced garlic (optional)
- 1 – 2 tablespoons cornstarch (depends on thickness)
- 2 cups vegetable broth
- 1 package egg noodles
- 1 teaspoon marjoram or rosemary for extra flavor (optional)
- Cook egg noodles as directed on the package.
- In a large pot, add olive oil, onions, and mushrooms. Saute until tender. Add in garlic and paprika. Stir well.
- Add in cornstarch and stir well. Pour in vegetable broth. Stir. add marjoram or rosemary if you would like. Cook until sauce thickens.
- Serve over noodles.
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