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From Farm Where Life is Good
<p>This classic Hungarian stew makes its own liquid as it cooks. Be sure to use sweet Hungarian paprika for the best flavor and color. Serve over bite-sized pasta (bowties, or other similar) or mashed potatoes.</p>Source: Several sources, adapted (Entered by Lara Rasmussen Anderson)
2 lb wheatmeat/seitan (Whitewave brand), ripped into bite-sized pieces
Salt and freshly ground pepper to taste
1 Tbsp vegetable oil
1 large onion, thinly sliced
1 red bell pepper, cored, seeded, and cut into thin strips
1 green bell pepper, cored, seeded, and cut into thin strips
4 Tbsp paprika (substitute 3 fresh paprika pepper, minced)
1 Tbsp all-purpose flour
1/2 cup dry white wine or vegetable stock
1 lb paste tomatoes, diced
1/2 cup sour Supreme (Tofutti brand)
Chopped fresh parsley for garnish
Step by Step Instructions
- Season the wheatmeat liberally with salt and pepper. Heat the oil in a large pot and, working in batches, lightly brown the wheatmeat on all sides. Remove to a plate and sauté the onions in the same pot until tender but not browned, about 5 minutes.
- Add the peppers and sauté another 5 minutes.
- Add the paprika and flour and stir until the paprika becomes fragrant, about 1 minute.
- Add the wine and stir to scrape up the brown bits in the bottom of the pan.
- Stir in the tomatoes and return the wheatmeat to the pan.
- Simmer tightly covered over low heat or bake in a 300F (150C) oven until cooked through, about 20 minutes.
- Place the SourSupreme in a small bowl and stir into it some of the liquid from the pot. Add the mixture back to the pot and stir to mix well. Serve garnished with chopped parsley.
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