Woodsy Mushroom Goulash

Directions

Bring a small pot of water to a boil.

To peel tomatoes, cut a small X in the bottom of each. Place in boiling water for about 30 seconds to loosen the skins.

Remove to a colander. When tomatoes are cool enough to handle, slip off the skins.

Coarsley chop the peeled tomatoes; reserve.

Heat oil over low heat in a large, heavy pot. Add onions and cook, stirring, for about 10 minutes, or until wilted.

Sprinkle paprika over the onions and cook, stirring, for one minute.

Add peppers and reserved tomatoes. Cook over medium heat for 10 minutes, stirring once or twice.

Add mushrooms to the vegetables and stir goulash well. Cook for 5 minutes.

Place the yogurt, sour cream and flour in asmall bowl and whisk.

Add ½ cup of the juices from the vegetables and whisk together.

Off the heat, whisk the yogurt mixture into the mushroom-vegetable goulash.

Season with salt and pepper.

Before serving, warm goulash through over low heat, stirring.

Do not boil. Serve immediately over noodles or rice and garnish with chopped parsley.

Serves 6.