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Almost Hungarian Goulash |
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| 1 tsp. oil | 2 cloves garlic, minced |
| 1 c. onions, chopped | 3 c. mushrooms, sliced |
| 2 c. tomato juice | 1 T. lemon juice |
| 2-1 lb. cans kidney beans, rinsed and drained | 1 tsp. sugar |
| 1 tsp. paprika | 1/16 tsp. ground cloves |
| 3 T. flour | salt and pepper to taste |
| 1/4 c. water | 1/2 c. chopped canned tomatoes |
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Heat oil in a medium saucepan over medium heat. Add garlic and cook several minutes, until lightly browned. Add onions, mushrooms and 1/2 cup tomato juice. Cover and cook 10 minutes, stirring several times. Add remaining ingredients, except flour and water. Reduce heat to low, cover and cook 15 minutes. In a small bowl, stir water into flour, mixing until smooth. Add to saucepan. Cook 5 minutes, stirring frequently. Serve hot over noodles. |
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