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Posted February 17, 2012 By Marissa DeSantis
Like a case of good beer, a good recipe is meant to be shared. Cooking for one just isn't as fun as preparing a tasty meal for friends and family.
In December, we asked you to share your favorite beer-inclusive recipes with us for a special customer recipe feature. Our winner, Julie Dasch-Ellis, submitted her savory Drunken Mushroom Paprikash recipe, which includes our winter/spring seasonal The Doppelrock. And for one day only, you'll be able to order her delicious dish in the GLBC Brewpub as prepared by our kitchen staff.
On Tuesday, February 21st, Julie's Drunken Mushroom Paprikash will be featured as the daily Brewpub special! With fresh Doppelrock on tap, we can pour you the perfect beer to complement this delicious dish. If you aren't able to dine with us on the 21st, you still have time to enjoy The Doppelrock, our rich, malty doppelbock. The Doppelrock is available for a limited time in 4-packs and on draft throughout GLBC's distribution markets. Stop into the GLBC gift shop or visit our online store to purchase Doppelrock merchandise, including posters, t-shirts, and pint glasses.
And if you're feeling so inclined, brush up your culinary skills and try preparing Drunken Mushroom Paprikash in your own kitchen.
Drunken Mushroom Paprikash
By Julie Dasch-Ellis
- 1 1/2 tbsp canola or olive oil
- 4 C medium to coarsely chopped onions
- 12 oz. cremini mushrooms, cut into halves or quarters
- 3 C medium to coarsely chopped yellow and red bell peppers
- 1 tsp hot paprika (or to taste)
- 1/2 tbsp sweet paprika
- 1/2 tbsp smoked paprika
- 16 oz. chicken-free chicken broth (or regular chicken broth for non-vegetarian version)
- 6 oz. Great Lakes Brewing Company’s “The Doppelrock”
- 1 tsp salt
- 1/2 C chopped flat-leaf parsley
- 1/2 C heavy cream
- 16 oz. wide egg noodles, prepared per package instructions
In a large Dutch Oven, heat oil over medium-high heat. Add onions and cook until they are translucent (about 8-9 minutes). Lower heat if the onions start to brown.
Add mushrooms and cook until tender (about 5 minutes). Add bell peppers and cook until tender (about 5 minutes). Add all three paprikas and stir to coat the vegetables. Cook until fragrant (about 1/2 - 1 minute). Add broth, beer and salt. Stir gently to mix well.
Bring to a boil, then reduce heat and simmer for 20 minutes. Add parsley, then increase heat to a rapid boil for 2 minutes to reduce sauce and concentrate flavors. Reduce heat to low, wait for boiling to slow, add heavy cream, and heat gently.
Serve hot, over prepared egg noodles.