Rosemary Veggie Goulash
Heat rosemary oil. Fry onion slowly until soft and add ¾ of the paprika. Stir in water, tomatoes, and rosemary. Bring to a boil, stirring all the while. Add all the veggies and seasonings. Cover and bake in a preheated 375°F oven for 30 to 40 minutes. Remove from oven. Take out the sprigs. Stir in sour cream and remaining paprika. Serve with pasta and garlic bread.
Ingredients
- 2 TBS rosemary infused oil
- 2 medium onions, sliced
- 1 TBS whole wheat flour
- 1 TBS paprika
- 10 oz hot water mixed with
- 1 tsp tomato puree
- 14 oz can of Italian tomatoes
- 2 sprigs 6" long rosemary
- 8 oz cauliflower
- 8 oz carrots, cut in chunks
- 8 oz new potatoes cut in half
- ½ hot pepper, deseeded and chopped
- 5 oz sour cream
- salt
- fresh ground pepper
Overview
- Cooking Time: 35 mins
- Difficulty Level: 2
- Where To Cook: Stove top, oven.
- Source: Sara
