See Also: Main Dishes
Pierogies with Meat Filling
From Dorothy McNett's Recipe Book at www.dorothymcnett.com. Follow the basic recipe for pierogies using this filling instead of the sauerkraut.
1 pound finely diced or ground cooked beef, lamb, veal or pork
2 tablespoons butter
1 medium onion, finely chopped
2 eggs, beaten
1/2 teaspoon salt
1/2 teaspoon pepper
Saute the onion in the butter until tender. Combine all ingredients in food processor with steel chopping blade in place. Process only to combine and to make an even consistency, but not too fine. Saute, stirring, for 2-3 minutes more and then let cool. Fill and cook as directed in basic recipe.
Recipe created 2007-08-02.
