2 tablespoons olive oil or canola oil
1 pound cremini mushrooms, torn into large bite-size pieces
1 yellow onion, chopped or 2 shallots
2 bell peppers (red, orange, or yellow), cored, seeded, and coarsely chopped
1½ tablespoons Sherry or red wine vinegar
2 cloves garlic, finely minced
2 tablespoons paprika (sweet or smoked for an even deeper flavor)
½ teaspoon caraway seeds
1 can (28 oz) whole peeled tomatoes
1½ cups vegetable or chicken stock
1 tablespoon kosher salt
12 oz (1 package) extra-wide egg noodles
1 tablespoon egg noodles (you can also use any grain you might have on hand – even homemade beans!)
Plain Wünder quark, for serving
2 tablespoons fresh parsley leaves, for serving
In a large, deep cast-iron skillet over medium-high heat, heat 1 tablespoon of oil. Add half of the mushrooms, and cook, stirring every couple of minutes or so, for 7 to 10 minutes, or until they are nicely browned.
Add in onion and peppers, stirring often, for 5 to 7 minutes until softened but not browning.
Add the garlic, paprika, and caraway seeds to the pan — cook, stirring, for 1 minute, or until aromatic.
Add the tomatoes and crush them with a wooden spoon, they should dissolve pretty quickly and release their juices into the sauce. Add in the stock and vinegar, then bring to a boil, lower the heat, and simmer, checking in occasionally with a quick stir, for 20 to 25 minutes, or until the sauce turns a deeper hue of red, reduces slightly, and thickens.
While the sauce simmers, cook the noodles according to packaging instructions in water that is generously salted. Once cooked, coat drained noodles in butter.
Garnish with chopped herbs of your choosing and a generous dollop of plain quark. Serve immediately with a glass of somethin’ good!