Hungarian Goulash

by Juli
(Savannah GA)

Ingredients

Olive oil
1 medium onion, coarsely chopped
2 cloves garlic
1 bay leaf
1/4 tsp. fresh cracked black pepper
3 c. water
2 Edward&Sons vegan NOTBeef bouillon cubes
3 - 4 Tbsp. paprika
3 - 4 potatoes, peeled and chopped (about 1 baker sized per person)
1 can beans, drained (kidney, red, or white beans work really well here)
Sour cream or Greek yogurt

Method

Saute onion and garlic in olive oil until onion is tender. Add remaining ingredients, except beans, and simmer, covered until sauce is thick and potatoes can be crushed easily with a spoon, about 1 hour.

Twenty minutes before potatoes are done, add beans and stir in gently to avoid breaking up the potatoes too much. Remove bay leaf

Serve topped with a dollop of Greek yogurt.