Happier today and back at what I do best, so sharing it.

This makes two enormous portions or four smaller ones, obviously. Even three
sorta medium ones.....
No idea about Nutritional values but total Kcals will be low (apart from the
rice) and it's meat free and low fat. Dairy free.

It doesn't matter what kind of mushies you use, but best results from
stronger flavoured such as Chestnut rather than more delicate flavours like
white buttons.
Goulash is usually served with noodles, this one, try steamed Basmati Rice
lightly flavoured with Haldi (Turmeric) powder - OR - serve with hot crispy
Garlic Bread for dunking
For more substantial, steam some Brocculii and Caulies to serve on the side.
Sprinkle Pumpkin seed oil sparingly on the veggies for a very interesting
sweet nutty flavour.

1 Lb preferred mushrooms. Cut in larger than bite size (They will shrink)
A medium to large onion, diced large.
3-4 cloves garlic, crushed.
4 ounces carrot (or slightly more) cut in roundels (circles)
2 ribs celery, trimmed and "stringed" diced.
1 Desertspoon Tomato paste (Puree)
4 large ripe red tomatoes. Chopped up any old how. Leave skins on and seeds
in for fibre.
1 x 4 ounce courgette (Zucchini) cut into 1/2" thick "half-Moons"
As many fresh chillies as you can handle - but they are optional - chopped.
1/2 Teaspoon Smoked paprika pepper
1/ Teaspoon  sweet paprika pepper
1/2 teaspoon sugar or "Splenda"
1 Tablespoon Virgin Olive Oil
1 Tablespoon Soya Yogurt unflavoured unsweetened low-fat. (If possible)
2 x broth cubes (I used vegetable) or to make 1 pint stock.
Salt at the end - as required.
Chopped Basil, Cilantro (Coriander) & Parsley if wanted to sprinkle as
garnish.

1.    Put the olive oil in a large heavy based pot. Ensure you have a tight
fitting lid for the pot.
2    Add the prepared Onions, Carrot, Garlic and Celery and turn on the heat
nice and low. Cook ten minutes until veggies are softening.
3    Add the Puree or paste. Simmer 2-3 minutes.
4    Add both Paprikas and fresh chillies if using them. Cook 2 Minutes at a
SLIGHTLY higher heat.
5    Add the chopped up any old how fresh tomatoes.   Let simmer and break
down for 5 minutes. (The Tomatoes to break down - not you...)
6    Make up the pint of flavoured satock and add to the pan. stir.
7    When those come to the simmer, toss in the mushrooms and zucchini, put
on a lid and sit on the verandah with a beer for five minutes.
8    Thicken LIGHTLY if wanted - (I don't bother) with cornstarch slaked in
a little water.
9    Corect the seasoning with salt and perhaps some more sugar or Splenda.
10    Take OFF the cooker and when it stops bubbling, quickly stir in the
yogurt.
11    That's it.  Plate up, garnish and eat. Wipe the plates clean with
extra bread. It's NOT impolite and saves washing up.

If not overfull - try this pudd for afters....

A fresh pineapple and a cup of cherries and another of red (Black) seedless
grapes.
Trim and core the Pineapple, dice it.
Halve and stone the cherries.
Halve the grapes.
Pour over some Mango or Guava Puree (or juice) and leave to macerate 1/2
hour in the fridge.
Serve in cups or bowls topped with a spoonful or two of low-fat Creme
Fraische (or just use Ice Cream)
Finally scoop out the contents of a passion fruit into each bowl.
Garnish with a sprig of fresh mint.
ORGASMIC!