Mushroom Paprikash with Dumplings

Unlike most paprikashes or goulashes this dish has no meat in it. The dish can be made with the faux meat, or not, with similar results. Best served with a dark amber, porter or stout brew. Serves 4.


1/2 cup sour cream
2 teaspoons all-purpose flour
1/4 teaspoon pepper
1/8 teaspoon salt, or to taste
2 tablespoons vegetable oil
2 cups chopped onions
3 cloves garlic, minced
1 1/2 tablespoons paprika
7 cups quartered mushrooms (fresh crimini mushrooms suggested)
2 cups vegetable broth
1 oz (half a loaf) Gimme Lean Ground Beef style. (optional)


3 eggs
3/4 cup all-purpose flour
1/3 cup whole wheat flour
2 tablespoons vegetable oil
1 teaspoon salt


1) In a small bowl mix the sour cream, 2 teaspoons flour, the pepper and 1/8 teaspoon salt. Set aside.

2) Using a 4-qt saucepan heat 2 tablespoons vegetable oil over medium-high heat. Add the onions and garlic and cook, stirring, until softened (about 2 minutes). Add the faux meat, crushing it to make small crumbles. Add the paprika and stir until absorbed.

3) Add the mushrooms and stir until coated with the paprika mixture. Add the vegetable broth and bring to a boil. Reduce heat and simmer, uncovered, for about 20 minutes.

4) While the mushrooms are cooking, prepare the dumplings. In a medium bowl, beat the eggs and then add both flours, 2 tablespoons oil, and 1 teaspoon salt. Stir until completely combined. Drop the dumplings by rounded teaspoonful into a large pot of boiling water. Let dumplings boil over high heat until they rise to the top of the water. Remove from the pot with a slotted spoon. (Makes 18-24 dumplings.)

5) Add the dumplings to the cooked mushroom mixture. Stir in the sour cream mixture. Cook until heated through and serve.


Substitute unflavored yogurt for the sour cream.

Published by Rick Scully

Rick is a craft brewer, shepherd, gardener, photographer, writer, tech nerd, web developer, and all around good guy.