Goulash

Thanks to Betty Crocker, most of us who grew up in the 1960's and 70's can remember having goulash at one time or another. It was a great comfort food. There a lot of ways to prepare it, but typically the ingredients are meat, onions, potatoes, carrots and paprika. Here is a vegetarian version of the classic Hungarian shepherd's soup. Serve it over rice, on it's own, or with a side of mashed potatoes.

2 tablespoons of olive oil
1 large onion, chopped
2 medium carrots, peeled and sliced
1 medium parsnip, peeled and cubed
3/4 pound vegetarian chunks or burgers, cubed
1-2 tablespoons paprika
14-oz can of tomatoes and juice
3 tablespoons tomato puree
1 (2) teaspoons caraway seeds
2 1/2 cups of vegetable stock or water
2 medium potatoes, diced

sea salt and black pepper to taste
1 cup sour or soy cream (optional)
paprika or finely chopped parsley to garnish

Heat the olive oil in a large saucepan over medium heat. Add the onions, carrots, and parsnips. Heat until the vegetables begin to brown. Add the burger chunks, paprika, tomatoes, tomato puree, and caraway seeds. Heat for about 5-10 minutes. Add the water, or stock and the potatoes. Bring to a simmer. Cover and cook for about 30 minutes, until the potatoes are tender. Season with salt and pepper and adjust the seasonings. Stir in the sour or soy cream, heat through and server.