Sunday, March 7, 2010
I love stroganoffs and goulashes. This is a very hearty but light version using ground chicken and lite sour cream. Great for a cold winter’s night. It is from Rachel Ray with minor alterations.
Chicken and Mushroom Goulash with Noodles
Modified From Rachael Ray
2 tablespoons extra-virgin olive oil, 2 turns of the pan
1 tablespoon butter
1 1/2 pounds ground chicken
1/2 pound white mushrooms, sliced
3 cloves garlic, chopped
1 medium onion, chopped
1 red bell pepper, seeded and chopped
2 teaspoons hot paprika,
Salt and pepper
1/2 tsp red pepper flakes (optional)
1 cup chicken stock
1 can tomato sauce (15 oz)
1 pint sour cream or reduced fat sour cream
Handful chopped flat-leaf parsley
wide egg noodles
Heat the extra-virgin olive oil and butter in a large, deep skillet over medium to medium-high heat. Add the ground chicken. Brown the meat 3 to 4 minutes, take off heat on a plate and set aside. Add mushrooms, garlic, onions and peppers to the the pan. Cook the vegetables 10 minutes then mix them together with chicken and season with paprika, salt and pepper. Stir in stock and tomato sauce and bring to a bubble. Reduce heat to a simmer and cook 7 minutes then stir in sour cream and turn off heat. . Adjust seasonings, to your taste.
While chicken goulash cooks, bring a medium pot of water to a boil. Salt boiling water and cook noodles until done. Drain and add some butter and parsley and toss then add to chicken just after you stir in the sour cream.