Ingredients Jump to Instructions ↓

  1. 4 medium russet potatoes peeled and diced into 1/2 inch cubes. 1 32 oz can diced tomatoes (I use organic whenever possible)

  2. 1 16 oz. can tomato sauce

  3. 1 12 oz. package of Morningstar burger crumbles or Quorn crumbles. The Quorn product has a more subtle flavor and a nice consistency. two tablespoons good quality olive oil (or more to taste)

  4. 4-5 large cloves garlic

  5. 1 small white onion

  6. 1/2 cup dry white cooking wine

  7. 1 bay leaf

  8. 1 - 2 heaping tablespoons hungarian paprika (I mix in some of the very hot variety for a little sizzle) any or all of fresh or dried: oregano dill basil remember that a little of the dill and basil go a long way.

Instructions Jump to Ingredients ↑

  1. prep: parboil potatoes for 2 minutes, drain and set aside heat olive oil in large cooking pot saute onions until just limp add garlic and saute very gently for one minute add the rest of the ingredients including potatoes and bring to a boil. simmer for one hour salt to taste at end of cooking to avoid oversalting Serve with hard German Semeln rolls if you can find them, or any kind of good chewy european bread. Like many stew type meals, this one is good served right away, but is generally better the next day! Kristin Strachan 6781 e. Ithaca Pl Denver, Co 80237 303 502 7744 Yield: serves 4 Notes: remember to remove the bay leaf before serving, they' can be a choking hazard.


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