Ingredients: serves 4
1 3/4 -2 oz/5-6 dkg smoked bacon, 1 onion (1 tablespoon onion cream), 9 oz/25 dkg mushrooms, 1 large green pepper, 1 large tomato, 2-3 tablespoon cooking oil, 1 teaspoon quality paprika,
1/2 teaspoon garlic cream, about 10 1/2 oz/3 dl meat stock (can use bouillon cubes), 7 oz/2dl. sour cream, 1 tablespoon all-purpose flour, 1/2 teaspoon hot Red Gold hot cherry pepper paste, salt, 10 1/2 oz widest egg noodles or lasagna broken into about 2” bits
Dice the bacon into small cubes and the peeled onion into thin slices. Clean the mushrooms, remove the seeds and core from the peppers, cut out the stems from the tomatoes. Dice the mushrooms into 3/4”/2 cm, the rest into 1/3”/1 cm cubes. Fry the bacon in oil in a pan then run the onions through it. Add the mushrooms, continue to sauté for another minute, then add the peppers and tomatoes. Squeeze on the garlic cream and stir. Pour the meat stock immediately over it so the paprika doesn’t burn, and continue to cook for 5 minutes. Blend the flour into the sour cream until smooth, spoon a bit of the hot stock into it, then thicken the mushroom-
paprika ragout with it. Add pepper and season with Red Gold. Meanwhile, cook the wide egg noodle pasta in lightly salted water, drain, combine with the mushroom ragout and it’s ready to serve. You may also put it in the oven at this stage to get a little it rosy.
Preparation time: 35 minutes
Calories per serving: 586
Skill: Easy to prepare