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HUNGARIAN PAPRIKASH

A vegetarian paprikash, with paprika, green peppers and sour cream

2 Tbsp. extra virgin olive oil
½ cup very dry white wine
3 cloves garlic chopped fine
2 bay leaves
2 cups onion chopped fine
½ tsp. dried thyme
1 Tbsp. + 1 tsp. Hungarian paprika

4 Tbsp. fresh parsley chopped
4 cups green peppers, peeled, seeded deribbed, and cut into 1 ½" cubes
Salt & freshly ground pepper to taste
12 oz. pkg. no fat veggie ground round
8 oz. can sliced mushrooms, drained
l ½ cups no fat sour cream
1 ½ cups crushed tomatoes

NOTE: If you use regular "store" paprika (which is quite bitter) instead of imorted Hungarian rose paprika this recipe will taste terrible.

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 well.

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 "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.

For a light, refreshing dessert to go with this try my LEMON ICE or FROZEN FRUIT DESSERT.

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