this recipe is awesomeeeeeeeee. i just modified it a bit from the original, which as you can see calls for veal... disgusting.
on a sidenote, i don't have a dutch oven so i just a pot and then transfered everything into a casserole dish. it worked fine this way :)
1 tablespoon vegetable oil
2 bags of morningstar steak strips
1 large onion, coarsely chopped
2 large garlic cloves, crushed with press
3 tablespoons paprika, preferably sweet Hungarian
1/4 teaspoon caraway seeds
Salt and ground black pepper
1 bag (16 ounces) sauerkraut, rinsed and well drained
1 can (14 1/2 ounces) diced tomatoes
1 can (14 to 14 1/2 ounces) vegetable broth
3/4 cup water
1/2 cup light sour cream (optional)
Wide noodles, cooked as label directs (optional)
1. In 5- to 6-quart Dutch oven, heat oil over medium-high heat until very hot but not smoking. Add the steak strips and cook 8 to 10 minutes or until browned, turning occasionally. Transfer the steak strips into a bowl.
2. Preheat oven to 350 degrees F.
3. To same Dutch oven, add onion and cook over medium heat about 6 minutes or until browned, stirring frequently. Stir in garlic, paprika, caraway seeds, 1/2 teaspoon salt, and 1/4 teaspoon pepper; cook 1 minute, stirring constantly.
4. Return steak stripsl to Dutch oven. Stir in sauerkraut, tomatoes, broth, and water; heat to boiling over high heat, stirring to loosen browned bits from bottom of Dutch oven. Cover Dutch oven and place in oven. Bake goulash about 45 minutes. Stir in sour cream and noddles if you like.