Mushroom goulash & pierogi

Mushroom goulash & pierogi
Mushroom goulash & pierogi

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    T extra-vigin olive oil

  • 1

    pound cremini mushrooms, chopped

  • 1

    onion, chopped

  • 1

    red bell pepper, chopped

  • 2

    cloves garlic finely chopped

  • 2

    T smoked sweet paprika

  • 2

    T finely chopped fresh marjoram

  • 1.5

    t ground coriander

  • salt and pepper

  • 2

    T worcestershire sauce

  • 2

    T tomato puree

  • A few dashes hot pepper sauce

  • 2

    C vegetable stock

  • 1

    pound frozen potato pierogi

  • 2

    T butter

  • 3

    T finely chopped fresh chives

  • 3

    T finely chopped fresh dill

  • sour cream for serving

Directions

Heat EVOO and add mushrooms, cook until softened (9 min); transfer to bowl. Add the onion, bell, pepper, garlic, paprika, majoram and coriander to pan; season with salt and pepper. Cook until veggies are softened, 5 min. Stir in the cooked mushrooms, the w sauce, tomato paste and hot sauce for 1 mon. Ad veg stock and cook until thick, about 5 min. Cook pierogies and drain. Heat large skillet with butter, add pierogi and cook until lightly browned. Stir in chives and dill, season with salt and pepper. Serve the goulash and pierogi in shallow bowls with a dallop of sour cream.

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