CAULIFLOWER PAPRIKASH
(Serves 4-6)

1 FINELY CHOPPED MEDIUM ONION
1 FINELY CHOPPED RED PEPPER
3 T. OIL
2 T. PAPRIKA
1/2 C. SHERRY
1/2 C. WATER
10 OZ. SLICED MUSHROOMS
1 LARGE HEAD CAULIFLOWER CUT INTO FLOWERETS
1 C. SOUR CREAM
1/4 TSP. SALT
GRINDING OF FRESH PEPPER
COOKED EGG NOODLES FOR 4-6

 

 

 

IN LARGE SAUCE PAN SAUTE ONIONS AND PEPPER IN OIL ABOUT 3 MINUTES. STIR IN PAPRIKA, SHERRY AND WATER COOK ON HIGH 1 MINUTE. ADD MUSHROMMS AND LOWER HEAT TO MEDIUM .COVER AND COOK 5 MINUTES MORE. MIX IN CAULIFLOWER FLOWERETTES AND SIMMER 5 TO 7 MINUTES.

REMOVE FROM HEAT AND STIR IN SOUR CREAM ADD SALT AND PEPPER.. STIR.

SERVE ON EGG NOODLES.