This originally was a chicken paprikash recipe, but I am adapting it for vegans.
1T + a bit of a good Hungarian paprika
3 sliced onions
2 stalks of celery sliced
4 cloves of garlic minced
3-4T vegetable oil
2 tomatoes diced
1 1/2 sweet peppers diced (red, yellow or orange work really well)
1/2t ground black pepper
1/2c veggie broth
10-12 mushrooms – a couple of varieties can work sliced thickly
At the end you will need a thickener which is about 2/3 cup of vegan sour cream (or dairy sour cream, if you swing that way) combined with about 1 tbsp flour.
In a heavy sauce pan that has been slightly pre-heated add the oil. When is it hot:
Add the Hungarian Paprika and stir for about 30 seconds do not let it burn!
Add the onions, celery and the peppers and stir for about 1 minute or so until the onions start to get clear.
Add the tomatoes, veggie broth, salt, pepper and garlic.
Let this all cook for about 1/2 hour and add the mushrooms. If you want to add a protein substitute like cubed tofu or tempeh, add this now as well.
Cook for about another 15 – 20 minutes
In a bowl mix the sour cream and the flour until blended well. Take a few spoonfuls of the hot paprika liquid and add to the mixture so it is not lumpy and then add this to the pot to thicken for a bit.
This is delicious served over freshly mashed potatoes or rice. The Hungarians serve it in a big bowl with flour dumplings. A crusty bread and a great beer makes a hearty meal.
Image Credit: Creative Commons photo by bocadorada