Winter Vegetable Goulash
Goulash, a traditional Hungarian stew, should be thick and rich. In this case, richness comes from a variety of winter vegetables cooked until tender. Be sure to use good paprika here for true Hungarian effect.
1 tablespoon olive oil
2 large onions, sliced
1 tablespoon paprika
1/2 teaspoon salt
1/2 teaspoon pepper
4 cups coarsely shredded cabbage
2 cups peeled, coarsely chunked butternut squash
1/2 pound small red-skinned potatoes, each cut into 6 wedges
1-1/2 cups carrot sticks
1/2 cup water
2 tablespoons dry white wine or dry vermouth (optional)
1/4 cup reduced-fat sour cream (optional)
1 tablespoon minced chives or scallion greens
1. In Dutch oven or flameproof casserole, heat oil over medium heat. Stir in onions, paprika, salt and pepper, and reduce heat to low. Cover and cook, stirring occasionally, until onions are very tender, about 15 minutes.
2. Increase heat to medium, stir in cabbage and cook, tossing, until wilted, about 5 minutes.
3. Add squash, potatoes, carrots, water and wine (if using), and bring to a boil over high heat. Reduce heat to medium-low, cover and simmer, stirring occasionally, until vegetables are very tender, about 30 minutes.
4. Spoon goulash into bowls. Top each with a dollop of sour cream (if using) and a sprinkling of chives.
Makes 4 servings.
Per serving: 209 calories, 5.5g total fat (1.6g saturated), 5mg cholesterol, 8.8g dietary fiber, 37g carbohydrate, 6g protein, 342mg sodium.