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Hungarian Mushroom Stew with Pierogi

November 4, 2010

Well, I lied about posting that soup, but this is better, honestly.  It’s a quick vegetarian weeknight meal perfect for cooler weather, but

hungarian mushroom stew with pierogi

pretty light in calories.  It has *gasp* prepared pierogies from the frozen food section, which were pretty good (check out Mrs. T’s brand).  This recipe is a combination of a recipe for Hungarian Mushroom Stew I adapted slightly from Cooking Weekends and an idea from Rachel Ray (double gasp!)  for serving pierogies over a mushroom stew.  It was a pretty darn good idea if you ask me because it really makes for a fast meal.  Serves 4.

Ingredients:

1 T olive oil

1 clove garlic, minced

1 large sweet onion, diced

3 boxes (24 oz total) lbs mushrooms, sliced (I used a mixture of cremini and white button)

1 red bell pepper, diced

2 T flour

2 T Hungarian sweet paprika

1 1/2 tsp Hungarian hot paprika (or 1/4 t cayenne)

1 1/2 c chicken or vegetable stock

2 T tomato paste

1/3- 1/2 c plain yogurt

1/4 c sour cream (optional, I didn’t use this)

small handful fresh parsley, chopped

salt and pepper to taste

12 fresh or frozen pierogi of your choice (yes, I said frozen, blasphemy!  I used Mrs. T’s brand potato and cheese), cooked and kept warm

Directions:

Heat the oil in a large skillet over medium high heat and add the garlic and cook for about a minute, then add the onion. Continue cooking until the onion takes on an amber hue, lowering heat if it starts to brown too much.  Add the mushrooms, red pepper and a generous sprinkling of black pepper and turn heat up to high (the mushrooms will release a lot of water).  Stir and cook until the mushrooms begin to soften, about 5 minutes.

Combine the flour and both paprika in a small bowl.  Slowly whisk in 1/2 cup of the chicken or vegetable stock and tomato paste and whisk until smooth.

Pour this over the mushroom mixture, stir to combine, then add the rest of the stock until the mixture is about the consistency of tomato sauce.  Season to taste with salt (you shouldn’t need much) and lower the heat and cover the saucepan.  Allow to simmer gently for about 20-25 minutes, adding more stock or water so it maintains the consistency of a tomato sauce.  Just before the stew is done, cook the pierogi according to package directions and keep warm.

Stir in the yogurt, sour cream and parsley until well combined; heat through.  Adjust the seasoning with salt and pepper, then divide stew among bowls and top with 3 pierogi.  Serve with more sour cream if desired.

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