Mushroom Noodle Goulash Recipes

Steps:

• Bring a large pot of lightly salted water to a boil. Add egg noodles and cook for 8 to 10 minutes or until al dente; drain.
• In a skillet over medium heat, brown the beef; drain.
• Heat through over medium the beef, spaghetti sauce, corn, chopped onion and cheese.

Steps:

• Cook egg noodles until just tender in boiling salted water, about 6 minutes.
• Saute sliced mushrooms and shallot in 2 tablespoons butter over moderate heat until mushrooms are tender, about 3 or 4 minutes.
• Drain noodles and toss in with cooked mushrooms. Add the parsley and season with a little salt, to taste.

Steps:

• In a small bowl, cover the dried porcini with 1/2 cup boiling water and the sherry. Set aside to soak for 25 minutes.
• Meanwhile, in a nonreactive soup pot, warm the oil and saute the onions and garlic for 3 or 4 minutes over medium heat. Sprinkle with parprika and continue to cook until onions soften, about 5 minutes. Add the carrots, cover, and cook for a few minutes. Stir in the bell peppers and soy sauce, saute for 3 more minutes.
• Add the mushrooms and portabellas. Remove the porcini from the soaking liquid, slice thinly, and add to the vegetables. Strain the soaking liquid and add to pot. Saute until the mushrooms have wilted. Add the tomatoes and water, stir well, and bring to a low boil. Cover,, reduce the heat, and simmer for 20 minutes. Remove from the heat and stir in the dill and hot pepper sauce.
• When the soup has almost finished simmering, bring a large pot of salted water to a boil. Cook the egg noodles for about 3 minutes, drain, and add to soup. Add salt and pepper to taste. If desired, garnish with sour cream or yogurt, and a dusting of paprika.