POLISH MEAT PIEROGI WITH BEEF & POULTRY
Delicious pockets of dough, filled with meat and... love. Perfect for reusing any leftover meat from other dishes.
Provided by Kasia
Categories Polish Main Courses
Time 55m
Number Of Ingredients 12
Steps:
- If you cooked rosół soup earlier, use the leftover meat - it's perfect for a pierogi filling. A leftover steak or roast meat will work great too.
- Grind the meat in a meat grinder, or use a food processor/blender instead.
- Peel and chop the onion finely. Add some oil to the frying pan, wait for it to warm up. Add the chopped onion and fry until golden.
- Add fried onion to the meat mass. Season well with salt and pepper. Have a try - does it need more spice? If so, add some garlic powder or smoked paprika powder. Blend well with a spoon or a spatula.
- If the filling appears too dry, add a few spoons of water or broth - meat should be sticky.
- Follow the steps below or pick an alternative pierogi dough recipe here.
- Prepare a clean work surface. Sift the flour, make a small well. Pour in a few spoonfuls of hot water.
- Knead flour and water together. Gradually add more water, until the dough to becomes elastic and soft.
- Divide the dough into four parts. Spread one part on the work surface, roll into a thin layer of dough. Use a glass to cut out circles.
- Place a spoonful of meat filling in the middle. Fold dough over filling. Press edges together.
- Continue forming until all pierogi are assembled.
- Bring a pot water to a boil, salt it. Reduce the heat.
- Drop a couple of pierogi in. Cook until they float to the top (5-6 minutes).
- In the meantime, chop kiełbasa sausage and 1/2 onion into cubes. Melt 2 tablespoons of butter on a frying pan, drop in kiełbasa and onions, let them fry until golden.
- Collect the dumplings with a slotted spoon.
- Serve pierogi, topping them with melted butter and fried onion/kiełbasa pieces. Sprinkle with chopped chives.
Nutrition Facts : ServingSize 6, UnsaturatedFat 0 grams unsaturated fat
PIEROGIES WITH MEAT
Make and share this Pierogies with Meat recipe from Food.com.
Provided by truebrit
Categories Polish
Time 5m
Yield 9 serving(s)
Number Of Ingredients 12
Steps:
- Grind the meat with bread.
- Add the onions which have been sauteed in the drippings.
- Season with salt and pepper.
- To prepare dough, mix the egg with the flour, add a dash of salt and as much water as needed to knead a smooth loose dough.
- Roll out as thinly as you can.
- Cut out 2 1/2 to 3 inch squares.
- Put a little of the stuffing on each square.
- Fold to form a triangle, pinch the edges together.
- Cook in a large kettle with boiling salted water on high heat for 5 minutes.
- Remove with a colander spoon to a warmed serving platter.
- Add the bread crumbs to the butter and fry for a few minutes on low heat.
- Pour over the pierogi.
Nutrition Facts : Calories 243.3, Fat 5.8, SaturatedFat 2.5, Cholesterol 28.9, Sodium 96.7, Carbohydrate 40.2, Fiber 1.7, Sugar 1.1, Protein 6.6
PIEROGIES WITH MEAT SAUCE
Days may be longer, but time is short. You can still satisfy big appetites every weeknight in under 30 minutes. This cost $2.87 per serving. This came from Better Homes & Gardens. I have not tried this recipe, but I'm posting it for safe keeping.
Provided by internetnut
Categories Lunch/Snacks
Time 21m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In Dutch oven cook pierogies in lightly salted boiling water according to package directions. Drain and cover to keep warm.
- Meanwhile, in 12-inch skillet brown sausage. Drain fat. Reserve 1/2 cup tomatoes; add remaining tomatoes and tomato sauce to skillet. Cook, uncovered, 6-8 minutes or until tomatoes begin to soften.
- Divide pierogies among plates; spoon on sauce. Top with reserved tomatoes and watercress.
Nutrition Facts : Calories 292.8, Fat 22, SaturatedFat 8.2, Cholesterol 49.9, Sodium 1019.9, Carbohydrate 8.6, Fiber 1.9, Sugar 4.5, Protein 15.7
PIEROGIES WITH MUSHROOM SAUCE
Steps:
- In a large pot, bring enough water to cover the pierogies to a boil. Place pierogies in boiling water and cook through. Remove pierogies from heat and strain. In a medium skillet, heat 2 tablespoons of butter. Add the sliced mushrooms and stir until they are coated with butter. Add the chopped onion to the skillet and saute until the onions are soft and the mushrooms begin to give up their liquid. Remove the skillet from heat and add the sour cream and stir until just combined.
- In another skillet, heat the remaining 2 tablespoons of butter. Add the cooked pierogies to the skillet and saute until browned. Transfer the pierogies to a serving platter and spoon the mushroom sauce on top.
PIEROGI BEEF SKILLET
Hearty and thick with beef, veggies and potatoes, this is a complete meal in one. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large cast-iron or other heavy skillet, cook and crumble beef with onion over medium heat until no longer pink, 5-7 minutes; drain, reserving 3 tablespoons drippings. Stir in flour and seasonings until blended. Gradually stir in broth; bring to a boil. Cook and stir until thickened, 1-2 minutes., Stir in pierogi and vegetables. Cook, uncovered, until heated through, about 5 minutes, stirring occasionally. Sprinkle with cheese.
Nutrition Facts : Calories 654 calories, Fat 31g fat (12g saturated fat), Cholesterol 102mg cholesterol, Sodium 1157mg sodium, Carbohydrate 57g carbohydrate (12g sugars, Fiber 7g fiber), Protein 34g protein.
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