Mushroom & Smoked Paprika Stew

By AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

A comforting vegetarian twist on traditional Czech svíčková, featuring earthy mushrooms, smoked paprika, and creamy sour cream in a rich broth. This Czech-inspired vegetarian recipe, ready in about 50 minutes, pairs cremini mushrooms, yellow onion, carrot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 12 oz cremini mushrooms
• 1 large, finely diced yellow onion
• 2 medium, thinly sliced carrot
• 2 tsp smoked paprika
• 3 tbsp all-purpose flour
• 2 cups beef broth
• 1 can (14 oz) diced tomatoes
• 1/2 cup sour cream
• 2 tbsp, chopped fresh dill
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large Dutch oven over medium heat. Add 1 large diced yellow onion and cook for 5 minutes until translucent and fragrant, stirring occasionally.
2. Step 2: Add 12 oz finely sliced cremini mushrooms and 2 medium sliced carrots, cooking for 7 minutes until mushrooms release moisture and carrots soften slightly.
3. Step 3: Stir in 2 tsp smoked paprika and 3 tbsp all-purpose flour, cooking for 1 minute until golden and fragrant, then pour in 2 cups beef broth and 1 can diced tomatoes, stirring to combine.
4. Step 4: Bring to a gentle simmer, then reduce heat to low. Cover and cook for 25 minutes until vegetables are tender and flavors meld, stirring occasionally.
5. Step 5: Remove from heat and stir in 1/2 cup sour cream and 2 tbsp chopped fresh dill until fully incorporated. Season with 1/2 tsp salt and 1/4 tsp black pepper, then serve hot.