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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 2 |
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Miss good goulash and don't want the meat? I have tweeked it and added a few things. I hope you enjoy! Ingredients:
1 teaspoon olive oil |
1/2 medium onion, thinly sliced |
1/4 cup celery, chopped |
1/2 cup mushroom, sliced |
1 small green bell pepper, thinly sliced |
1/2 cup veggie crumbles (or veggie steak strips) |
2 garlic cloves, chopped |
1 teaspoon paprika (smoked paprika is wonderful!) |
1 (14 1/2 ounce) can whole canned tomatoes, chopped, reserve juice |
1/2 cup red wine (may use grape juice or veg. broth and a tsp. red wine vinegar) |
1 teaspoon dried oregano |
1/2 teaspoon caraway seed (optional) |
1 teaspoon tomato puree |
1 teaspoon sugar |
salt and pepper |
Directions:
1. Heat the olive oil in a large skillet over medium heat.
2. Saute the onion, celery and mushrooms 5 minutes, or until just tender.
3. Mix in the green pepper and veggie crumbles, and saute 5 minutes more, until the pepper is tender. Mix in the garlic and paprika.
4. Stir the tomatoes with their juice into the skillet. Mix in the wine, oregano, caraway seeds and tomato puree. Bring the mixture to a boil. Reduce heat to low, and simmer 25 minutes, until thickened.
5. Just before serving, stir in the sugar, and season with salt and pepper.
6. Serve with egg noodles or rice. Enjoy!
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