Mushroom Goulash

ingredients

 

1 pound fresh baby portobello mushrooms, sliced

1 tablespoon dried minced onion

3 cloves garlic, minced

1 14 1/2 - ounce can no-salt-added diced tomatoes, undrained

1 14 - ounce can vegetable broth

1 6 - ounce can no-salt-added tomato paste

2 tablespoons paprika

1 teaspoon dried oregano, crushed

1 teaspoon caraway seeds

1/4 teaspoon salt

1/4 teaspoon ground black pepper

8 ounces dried egg noodles

1/2 cup light sour cream

Fresh oregano leaves (optional)

directions

1. In a 3 1/2- or 4-quart slow cooker combine mushrooms, dried onion, and garlic. Stir in tomatoes, broth, tomato paste, paprika, dried oregano, caraway seeds, salt, and pepper.
2. Cover and cook on low-heat setting for 8 to 9 hours or on high-heat setting for 4 to 4 1/2 hours.
3. Before serving, cook noodles according to package directions; drain.
4. To serve, stir 1/4 cup of the sour cream into mushroom mixture. Serve with hot cooked noodles and the remaining 1/4 cup sour cream. If desired, garnish with fresh oregano leaves.