Hungarian Paprikash
A recipe from the Sneaky Kitchen
2 Tbsp. extra virgin olive oil
3 cloves garlic chopped fine
2 cups onion chopped fine
1 Tbsp. + 1 tsp. Hungarian paprika
4 C. green peppers, peeled, seeded, de-ribbed, cut in 1/2" cubes
8 oz. can sliced mushrooms, drained
1 ˝ cups crushed tomatoes
˝ cup dry white wine (I use saki)
2 bay leaves
˝ tsp. dried thyme
4 Tbsp. fresh parsley chopped
Salt & freshly ground pepper to taste
12 oz. pkg. veggie "ground round"
l ˝ cups no-fat sour cream

In lg. (at least 12") non-stick fry pan, sauté garlic &  onions in oil over med. low heat until translucent. Add paprika, stir well. Add green peppers. Sauté over med. heat until crisp-tender.  Add mushrooms &  stir. Add bay leaves, thyme, parsley, salt &  pepper, crushed tomatoes &  wine. Stir well, cover &  simmer gently for 40 min.  Add water if necessary to keep it juicy.  Add vegetarian "ground round" &  stir to break up.  Mix thoroughly. Add ˝ C. water.

Cover &  cook over low heat for 10 minutes.  Stir in sour cream &  heat through but do not let come to a boil. Serve over parsley potatoes, whole wheat pasta or brown & wild rice. Serves 6.