1 teaspoon olive oil
dash sesame oil
2 onions, finely chopped
3 garlic cloves, chopped
2 (10 ounce) packages vegan beef strips
6 ounces tomato paste
3 cups "beef" stock (or vegetable broth)
2 large potatoes, peeled and cut into 1/2 inch cubes
2 green peppers, seeded and cubed
2 tablespoons Hungarian paprika, divided
freshly ground pepper, to taste
1 teaspoon caraway seeds
7 plum tomatoes, seeded and chopped
1. Heat the oils in a large dutch oven, and fry the onion and garlic until translucent. Do not brown. Put in bowl and set aside. Add strips to pot, and heat. Add the tomato paste. You want the paste to turn brown and caramelize.
2. Add the onions and garlic back in. Make sure not to burn this. Put in the stock, add the potatoes, green peppers, half of the paprika, and the caraway seeds. Cook about 30-45 minutes or until the potatoes are tender.
3. Right before you serve, stir in the tomatoes and heat through. Sprinkle with the remaining paprika and you are ready to eat! Enjoy.
Source of recipe: Inspired by an old Graham Kerr's cookbook. Weird I know, but it is so yummy.