Vegetable Goulash

This is so hearty, healthy and YUMMY! It's adapted from the One Pot Vegetarian Dishes cookbook, by Amy Cotler.

Vegetable Goulash
1 1/2T vegetable oil
1 onion, sliced
1 green bell pepper, cubed
2T paprika
1t salt
1 (8oz) can tomato sauce
2T dry red or white wine
1/2t sugar
2 red or Yukon gold potatoes, cubed
3 medium parsnips, cut into 1 inch pieces
3 medium carrots, cut into 1 inch pieces
1/3 c sour cream (I use fat free or light)
1 1/2 t flour

In a medium stewpot, heat the oil over medium heat. Add onion and bell pepper, and cook until the onion starts to brown. Reduce the heat to low, and add the paprika and salt. Cook and stir for 30 seconds, then stir int he tomato sauce, wine, sugar and 1 1/2c water.
Add the potatoes, parsnips, and carrots and bring to a boil. Reduce heat, cover and let cook for 20-25 minutes until the potatoes are tender.
In a small bowl, blend sour cream with the flour. When the stew is done, ladle about 1c of the liquid into the sour cream, and mix. Stir mixture back into the stew pot, and cook for 2 minutes more.
I serve this over egg noodles, but it would be yummy over brown rice, too.