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.