Vegetarian Goulash

• olive oil↗1 teaspoon
• medium onion, thinly sliced↗1⁄2
• celery, chopped↗1⁄4 cup
• mushroom, sliced↗1⁄2 cup
• small green bell pepper, thinly sliced1
• veggie crumbles (or veggie steak strips)↗1⁄2 cup
• garlic cloves, chopped↗2
• paprika (smoked paprika is wonderful!)↗1 teaspoon
• (14 1/2 ounce) can whole canned tomatoes, chopped, reserve juice1
• red wine (may use grape juice or veg. broth and a tsp. red wine vinegar)↗1⁄2 cup
• dried oregano↗1 teaspoon
• caraway seed (optional)1⁄2 teaspoon
• tomato puree↗1 teaspoon
• sugar↗1 teaspoon
• salt and pepper

Step-by-step instructions

1. 1

   Heat the olive oil in a large skillet over medium heat.

2. 2

   Saute the onion, celery and mushrooms 5 minutes, or until just tender.

3. 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. 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. 5

   Just before serving, stir in the sugar, and season with salt and pepper.

6. 6

   Serve with egg noodles or rice. Enjoy!