From Virginia Wiedemann:  "Here's an original, extremely healthy and tasty vegetable version of this dish."

Hungarian Paprikash

2 Tbsp. extra virgin olive oil
3 cloves garlic chopped fine
2 cups onion chopped fine
1 Tbsp. + 1 tsp. Hungarian paprika
4 cups green peppers, peeled, seeded, de-ribbed, cut in 1/2" cubes
8 oz. can sliced mushrooms, drained
1 ½ cups crushed tomatoes
½ cup dry white wine (I use saki)
2 bay leaves
½ tsp. dried thyme
4 Tbsp. fresh parsley chopped
salt & freshly ground pepper  to taste
12 oz. pkg. veggie "ground round"
l ½ cups no-fat sour cream

In large (at least 12") non-stick fry pan, sauté garlic and onions in oil over medium low heat until translucent.  Add paprika, stir well.  Add green peppers.  Sauté over medium heat until crisp-tender.  Add mushrooms and stir.

Add bay leaves, thyme, parsley, salt and pepper, crushed tomatoes, and wine.  Stir well, cover, and simmer gently for 40 minutes.  Add water if necessary to keep it juicy.

Add vegetarian "ground round" and stir to break up.  Mix thoroughly. Add ½ cup water.

Cover and cook over low heat for 10 minutes.  Stir in sour cream and heat through but do not let come to a boil.

Serve over parsley potatoes, whole wheat pasta, or brown & wild rice.  Serves 6.