Pierogies with Mushroom Goulash

I happen to LOVE pierogies! They remind me of growing up in Pennsylvania, not so much my childhood, but of the state, if that makes sense. My son loves them too, he just grabs them and eats them with his hands like a sandwich. I love to make them with over a bed of caramelized onions, but this time I mixed it up a little. This dish came out great, when it is all mixed together it is very flavorful and a great meat free dinner. I tried to make my own pierogies from scratch one time and it was very time consuming! I may try to do it again, with a different recipe and some extra hands, but until them Mrs.T's Potato,Sour Cream&Chive Pierogies are my best friend!

From Everyday with Rachael Ray

INGREDIENTS

• 2-3 tablespoons EVOO
• 2 pkg cremini mushrooms, chopped
• 1 onion, chopped
• 1 red bell pepper, chopped
• 4 cloves garlic, finely chopped
• 1 tablespoon smoked sweet paprika
• 1 tablespoon chili powder
• 2 tablespoons finely chopped fresh marjoram
• 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 finely chopped fresh chives
• 3 tablespoons finely chopped fresh dill
• Sour cream, for serving
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• In a large skillet, heat the EVOO over medium-high heat. Add the mushrooms and cook until softened, 8 to 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, the Worcestershire sauce, tomato paste and hot sauce for 1 minute. Add the vegetable stock and cook until thickened, about 5-10 minutes.
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• Bring a large pot of water to a boil, salt it, add the pierogi and boil until they float, 7 to 8 minutes. Drain.
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• 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.