Zucchini Goulash

I have had this recipe for so long, I have no idea where it came from. I searched the internet and didn’t find a clue there either. It is not much like the original anymore either. It is very savory and a bit spicy from the wax pepper. The sour cream smoothes it out nicely.

8 oz. egg noodles
1 Tbsp. olive oil
1 pound lean ground beef
2 Tbsp. paprika
1 large onion, diced
1 Tbsp. chopped garlic
½ cup (1 pepper) Hungarian wax pepper, seeded and diced
salt and pepper to taste
1 (4oz.) can mushrooms, drained
2 cups diced tomatoes
3 lb. (6 small) zucchini, ¼” slices
1 ½ cups non-fat sour cream

Boil noodles per package instructions. Drain and return to pot. Toss with oil. Cover and keep warm.

While noodles cook, heat 4 ½ quart Dutch oven, until hot and dry. Remove from heat and lightly coat with vegetable oil spray. Return to very low heat while dicing vegetables.

Turn heat to medium high and sauté ground beef with paprika, onion, garlic, wax pepper, salt and pepper, breaking up with a large spoon until lightly browned and crumbly.

Add mushrooms, tomatoes and zucchini and cook for 15 minutes, tossing and stirring every couple of minutes.

Cover and simmer 15 minutes.

Uncover and adjust seasonings. If too watery, turn up heat and boil off some of the water.

Turn heat to low and stir in sour cream. Remove from heat.

Serve immediately over noodles.

Serves 6 to 8.