Pierogi Beef Skillet Recipes

DEEP-DISH REUBEN PIEROGIES

Steps:

• Bring a pot of water to a simmer. Add the pierogies and simmer until slightly soft, 5 to 7 minutes. Drain and pat dry.
• Preheat the oven to broil.
• Heat a 12-inch ovensafe nonstick skillet over medium heat. Add the butter and heat until foaming. Saute the pierogies until golden brown, 4 to 5 minutes a side. Remove from the heat.
• Evenly sprinkle a layer of the sauerkraut on top of the pierogies. Then add a layer of the Swiss and finally, an even layer of the corned beef.
• On the lowest rack, broil the mixture in the skillet until the cheese and corned beef are golden brown and the cheese is bubbly, 2 to 3 minutes. Garnish with the caraway seeds and minced chives. Serve with a squirt of 18,000 Island Dressing.
• Mix the mayo, gochujang, jalapenos and mustard in a small bowl.

PIEROGI BEEF SKILLET

Steps:

• In large skillet, cook beef and onion over medium heat until meat is no longer pink; drain, reserving 3 T drippings.
• Sprinkle flour over beef and drippings; stir until blended.
• Gradually add beef broth.
• Bring to a boil; cook and stir for 2 minutes or until thickened.
• Stir in the pierogies, vegetables and seasonings.
• Cook, uncovered, for 4-5 minutes or until heated through.
• Sprinkle with cheese.

PIEROGI SKILLET

Steps:

• In a big skillet, heat the oil over medium-high.
• Cook the beef and onion, stirring frequently, until the beef is no longer pink and the onion is tender.
• Add the pierogis and cook for 4-5 minutes, or until heated through.
• Add in the broccoli, salt, and pepper; stir to combine.
• Top with the cheese.
• Reduce heat to low, cover and cook for 2-3 minutes or til the cheese is melted and broccoli is heated through.

PIEROGI BEEF SKILLET

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain, reserving 3 Tbsp. drippings.
• Sprinkle flour over beef and drippings; stir until blended. Gradually add beef broth. Bring to a boil; cook and stir for 2 minutes or until thickened.
• Stir in the pierogies, vegetables and seasonings. Cook, uncovered, for 4-5 minutes or until heated through. Sprinkle with cheese.

PIEROGI SKILLET

Steps:

• In a large skillet or Dutch oven, cook the bacon until almost crisp. Add onion; cook and stir until bacon is crisp and onion is tender. Drain. Add the sauerkraut, cabbage and pepper; mix well. Cover and simmer for 45 minutes. , Meanwhile, cook the noodles according to package directions; drain. Stir the noodles, butter and salt into cabbage mixture. Cover and simmer 30 minutes longer.

HOMEMADE PIEROGI

Steps:

• In a food processor, combine flour and salt; cover and pulse to blend. Add water, eggs and butter; cover and pulse until dough forms a ball, adding an additional 1 to 2 tablespoons of water or flour if needed. Let rest, covered, 15 to 30 minutes., Place potatoes in a large saucepan and cover with water. Bring to a boil over high heat. Reduce heat; cover and simmer until tender, 10-15 minutes. Meanwhile, in a large skillet over medium-high heat, saute onions in butter until tender; set aside., Drain potatoes. Over very low heat, stir potatoes until steam has evaporated, 1-2 minutes. Press through a potato ricer or strainer into a large bowl. Stir in cream cheese, salt, pepper and onion mixture; set aside., Divide dough into 4 parts. On a lightly floured surface, roll 1 portion of dough to 1/8-in. thickness; cut with a floured 3-in. biscuit cutter. Place 2 teaspoons of filling in center of each circle. Moisten edges with water; fold in half and press edges to seal. Repeat with remaining dough and filling., Bring a Dutch oven of water to a boil over high heat; add pierogi in batches. Reduce heat to a gentle simmer; cook until pierogi float to the top and are tender, 1-2 minutes. Remove with a slotted spoon. In a large skillet, saute 4 pierogi and onion in butter until pierogi are lightly browned and heated through; sprinkle with parsley. Repeat with remaining pierogi. Freeze option: Place cooled pierogi on waxed paper-lined 15x10x1-in. baking pans; freeze until firm. Transfer to an airtight freezer container; freeze up to 3 months. To use, for each serving, in a large skillet, saute 4 pierogi and 1/4 cup chopped onion in 1 tablespoon butter until pierogi are lightly browned and heated through; sprinkle with minced fresh parsley.

PIEROGI BEEF SKILLET

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.