Pierogies with Meat Filling Recipe

From Dorothy McNett's Recipe Book.

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Pierogies with Meat Filling

From Dorothy McNett's recipes at www.dorothymcnett.com. Follow the basic recipe for pierogies using this filling instead of the sauerkraut. The ground meat should be cooked and then ground again if it is "chunky". Pork is the most popular of all meat fillings in Poland.

1 basic recipe for Pierogies (see recipe for Pierogies)

3/4 - 1 pound cooked ground meat, such as pork, lamb, beef
1 medium onion, very finely chopped
2 tablespoons unsalted butter
1/2 teaspoon sea salt
1/2 teaspoon freshly ground pepper
2 eggs, whisked

If the meat is already cooked, such as some leftover pork tenderloin roast, etc. just finely chop it in a food processor or grinder and set aside. If it is raw, cook the ground meat in a saute pan for a few minutes and set aside. Then saute the onion in the butter until tender. If the cooked ground meat is still "chunky" put it through a food mill or use food processor but do not make it too fine. Add to the pan of onions along with salt, pepper and whisked eggs. Saute over medium heat, stirring, for 2-3 minutes. Let cool. Fill and cook as directed in basic recipe.

Recipe created 2007-08-02.

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