Hungarian Goulash

**If you're looking for something a little easier to prepare than the moussaka, but still yummy.**

Hungarian Goulash - From The Native Foods Cookbook

6 servings

Ingredients:
1/3 cup olive oil
2 medium onions, finely chopped
4-5 garlic cloves, sliced
1 red bell pepper, finely chopped
1 green bell pepper, finely chopped
1 lb seitan, cut into 1-inch cubes
1/4 cup paprika
1 1/2 tsp sea salt
1/2 tsp black pepper
2 cups water
2 cups canned crushed peeled tomatoes
2 cups canned or bottled sauerkraut, drained
1 lb pasta (fettuccine or rigatoni works well)

Garnish
soy sour cream
chopped fresh dill

Heat olive oil in a skillet and sauté onion, garlic, and red and green bell peppers about 3-4 minutes, until lightly browned.  Add seitan and paprika, and sauté another 1-2 minutes.  Stir in salt and pepper, water, crushed tomatoes, and sauerkraut.  Let simmer, partially covered, 25-30 minutes.

Boil the pasta according to package directions.  Portion cooked pasta on plates and top with goulash.  Garnish each plate with a dollop of soy sour cream and chopped dill.