Dining with the Doc: Portobello Paprikash with Spaetzle
The Foodie Physician
The Foodie Physician
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Ingredients

  • 4 servings
  • 1 ½ tablespoons olive oil
  • 1 medium onion
  • 3 cloves garlic
  • 4 large
  • 1 tablespoon
  • 1/8- ¼ teaspoon cayenne pepper
  • 2 teaspoons flour
  • ¼ cup red wine
  • 2 plum tomatoes
  • 1 tablespoon tomato paste
  • 2/3 cup vegetable or chicken stock
  • ½ cup reduced fat sour cream¼ cup chopped parsley, divided use
  • 2 large eggs
  • 6 tablespoons skim or low fat milk
  • ½ teaspoon salt
  • ¼ teaspoon nutmeg
  • 1 cup flour
  • 1 tablespoon chopped parsley
  • 6-8 minutes until the mushrooms are cooked and sauce is thickened. Season the sauce with salt and pepper. Turn the heat down to low and stir in the sour cream and 3 tablespoons parsley. Cook another minute until heated through but do not let the sauce come to a boil. Serve the paprikash on a bed of spaetzle and garnish with the remaining tablespoon of parsley.

Instructions

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