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