Hungarian Portobello Goulash Over Noodles is hearty, tasty, and pretty quick to whip up for a #MeatlessMonday meal. The stout adds nice body and the sour cream adds a creamy tang.
I wanted something hearty. I wanted something with noodles. I wanted the slow cooked pork version of this from my blog. But, it was #MeatlessMonday and I wanted to sub portobellos for the pork. Why wouldn’t that work? I don’t know. Let’s give it a shot!
So, I did.
*brief work related interlude*
I have red-headed step children up for adoption. I sent them to foster parents, but they just keep getting returned. The first two weeks of December were eaten up generating a repose to a request for budget information from State. Yes. It took me the better part of a week and a half to generate said report. I have since told my boss that they will have names since it’s like giving birth generating these reports.
I was under the impression that the man we implanted in Bogota was our salvation. He’s only causing me more problems. He, as one my blogger friends said, needs “Excel for Dummies” as a Christmas present. I, just out of habit, consolidated the new budget. Guess which version was pretty much submitted this year. Yup! This persons. YAY. Now I’m in charge of the budget and will probably have to generate another child based on it.
Back to the goulash.
It was hearty, tasty, and pretty quick to whip up for a #MeatlessMonday meal. The beer added nice body and the sour cream added a nice tang after all was said and done. I don’t want to rely on portobellos for our meatless adventures, but they’re just so versatile, filling and meaty! How can you not?
I’ve also been thinking about lentils for more meals. They’re pretty hearty and healthy. Not just soups, but maybe make a lentil burger? Use it in lieu of ground beef in recipes? Lentil chili? Lentil sloppy joes? Who knows. I’m trying not to do the cliche meatless dishes and thinking about making what we usually like but with a meatless substitute that is not fake, prepackaged meat product. Like the aubergine sloppy joes I made when we first started this venture.
The portobello caps almost look like steak strips, don’t they? Which leads me to several other ideas. But, I’m really liking that lentil chili idea. I may try that without S looking. I’m not so sure he’d be interested in that one, but if I sneak it in so he tastes it before he knows what it is, then just maybe there’s a shot… Maybe make hamburger pie with lentils? Wait. How have I not put Hamburger Pie on this blog? Seriously? Oh man am I slacking!
What are some of your favorite meatless meals?
- 4 cups portobello mushrooms, coarsely sliced
- 1 cup green bell pepper, chopped
- 1 cup stout beer (Guinness)
- 2 tablespoons sweet paprika
- 1/2 teaspoon garlic salt
- 1/4 teaspoon black pepper
- 1 teaspoon dried thyme
- 2 tablespoons tomato paste
- 2 tablespoons cornstarch
- 1/2 cup water
- 1/4 cup fat free sour cream
- 8 ounces egg noodles
- Heat a large skillet coated with cooking spray over medium-high heat. Add green bell peppers and sauté 4 minutes. Add mushrooms and continue cooking 5 more.
- Add the beer, paprika, garlic salt, pepper, and thyme; making sure to loosen any browned bits from the bottom of the pan.
- Reduce heat, add the tomato paste, and simmer for 10 to 15 minutes or until the mushrooms are tender.
- Combine water and cornstarch in a small bowl with a whisk. Add to the mushroom mixture and continue simmering until thick.
- Stir in the sour cream and serve over cooked egg noodles.