Mushroom Goulash with Pierogi

Pile pierogis with a vegetable goulash and serve with a dollop of sour cream.


  • 2 tablespoons extra virgin olive oil (EVOO)
  • 1 pound crimini mushrooms, chopped
  • 1 onion, chopped
  • 1 red bell pepper, chopped
  • 4 cloves garlic, finely chopped
  • 2 tablespoons smoked sweet paprika (about 2 palmfuls)
  • 2 tablespoons fresh marjoram, finely chopped
  • 1 1/2 teaspoons ground coriander
  • Salt and pepper
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons tomato paste
  • A few dashes hot pepper sauce
  • 2 cups vegetable stock
  • 1 pound frozen potato pierogi
  • 2 tablespoons butter
  • 3 tablespoons fresh chives, finely chopped
  • 3 tablespoons fresh dill, finely chopped
  • Sour cream, for serving


In a large skillet, heat the EVOO over medium-high heat. Add the mushrooms and cook until softened, 8-10 minutes; transfer to a bowl. Add the onion, bell pepper, garlic, paprika, marjoram and coriander to the pan; season with salt and pepper. Cook until the vegetables are softened, 5 minutes. Stir in the cooked mushrooms, Worcestershire sauce, tomato paste and hot sauce for 1 minute. Add the vegetable stock and cook until thickened, about 5 minutes.

Bring a large pot of water to a boil, salt it, add the pierogi and boil until they float, 7-8 minutes. Drain.

Heat another large skillet over medium heat. Add the butter to melt, then add the pierogi and cook until lightly browned. Stir in the chives and dill; season with salt and pepper. Serve the goulash and pierogi in shallow bowls with a dollop of sour cream.

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