This is a great vegetarian recipe, though like most reviewers I made it with mushrooms (portabella caps) instead of Quorn. As written, I thought it was missing a little something as I tasted it cooking. So I added more (LOTS more) paprika and a dash of cayenne (since I've never been able to find good hot Hungarian paprika). That added measurably, but it was still missing a note. Finally, when I reheated some leftovers, I added some caraway -- and that made the dish shine! NOTE: This recipe makes about double what I'd call "2 servings." YMMV.

Reviewed On: Apr. 1, 2009