Best Pierogies With Meat Sauce Recipes

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POLISH MEAT PIEROGI RECIPE



Polish Meat Pierogi Recipe image

Authentic Polish meat pierogi recipe.

Provided by Karolina Klesta

Categories     Dinner

Time 1h35m

Number Of Ingredients 10

3 cups of white flour
1 egg
1 ⅓ cups of warm water
2 pinches of salt
4-5 tablespoons of oil
1 lb of meat from the broth or ground meat (beef or poultry)
1 big onion
butter / oil / broth
salt, pepper
Butter

Steps:

  • Put flour, egg, oil, and salt into the bowl. Whisk it together with hand or dough hook attachment.
  • Start adding the water slowly, letting it incorporate before adding more.
  • Whisk until all the ingredients are incorporated and there are no lumps.
  • If you use meat from the broth [recommended], grind it. If you use ground meat, fry it with a bit of oil. If it's not soft after frying, grind it again.
  • Peel, finely chop and fry the onion with a bit of oil or butter.
  • Mix meat with onion, add salt and pepper.
  • Add melted butter, oil, or broth until you will get the sticky mixture that will be easy to stuff pierogi with.
  • Divide the dough into the 2 or 3 pieces.
  • Thinly roll each piece out onto a floured surface to just under 1/16 - 1/8" thickness.
  • Use a round cookie cutter to cut the circles from the dough.
  • Put the filling (1/2-3 teaspoons) in the center of each circle. The more filling the better, however, you need to be sure it stays inside pierogi. When the filling will get between the dough when sealing, pierogi may fall apart during the cooking.
  • Pull the edges of each circle together to form pierogi. Make sure the seal is continuous and intact. You can't leave any free space, as pierogi will fall apart during the cooking. Pinch tightly.
  • Collect the remaining dough scraps and put them to the other 2 dough pieces. Repeat the process until the entire filling and dough are used.
  • Pour the water into the big pot. Add 2 pinches of salt. Boil.
  • Gently throw pierogi, one by one into the boiling water.
  • When they start floating, wait for a minute and take them out with the slotted spoon.
  • Pour the melted butter on top.

Nutrition Facts : Calories 492 calories, Carbohydrate 39 grams carbohydrates, Cholesterol 97 milligrams cholesterol, Fat 24 grams fat, Fiber 2 grams fiber, Protein 27 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 279 milligrams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 16 grams unsaturated fat

PIEROGIES WITH MEAT



Pierogies with Meat image

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

2 cups meat pieces
2 slices bread, wet, squeezed
1 onion, chopped
1 tablespoon bacon drippings
salt and pepper
3 slices bacon, diced
1 egg
3 1/4 cups flour
salt
1/2 cup water
1 1/2 tablespoons butter, melted
1 1/2 tablespoons breadcrumbs

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



Pierogies With Meat Sauce image

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

4 cups water
12 7/8 ounces frozen potato and onion filled pierogies
8 ounces uncooked chorizo sausage or 8 ounces bulk Italian sausage
1 pint red cherry tomatoes or 1 pint yellow cherry tomato, halved
8 ounces tomato sauce
4 ounces watercress (4 cups)

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



Pierogies with Mushroom Sauce image

Provided by Food Network

Categories     main-dish

Number Of Ingredients 5

2 packages frozen potato-onion pierogies
4 tablespoons butter
10 ounces button mushrooms, sliced
1 medium onion, chopped
2 tablespoons sour cream

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.

MEAT PIEROGI



Meat Pierogi image

Today's recipe is by my daughter Hanna, age 11. Pierogi are a Polish tradition for Christmas (Wigilia) but we like to eat them year-round. There are different varieties of pierogi. My personal favorites are meat (mięsne) and potato + cheese (ruskie). Some of the other fillings are sauerkraut + mushroom and even fruit (strawberries, blueberries, etc.)! The ones that I love to make (and eat) the most, are the meat ones. It can be fun to shape the meat into little balls or ovals. I remember making pierogi with my mom ever since I was little. I wasn't good at it at first, but once I started doing it more, I got a lot better at shaping them. I love to take the excess dough and make fun shapes out of it. Sometimes if I was lucky, a piece of dough snuck into my mouth. The dough plays a very important role, obviously! It covers the entire thing and keeps the filling inside! Another important part is the boiling. Even though a simple step, it is a very important one too. Let your water heat up, and when it starts to boil slightly, add salt and about a spoonful of oil. When you think you have made enough pierogi, (see my mom's recipe below) put them into the water once at a boil. Be sure to stir lightly after putting in, to ensure that they don't stick together. After they all float to the top, take them out to cool. Once cooled, but still warm, butter up a pan and fry them until golden on both sides. Finally serve. And finally my favorite part, eating the pierogi! Smacznego! HH

Provided by PolishyourKitchen

Categories     Meat

Time 1h3m

Yield 100 pieces

Number Of Ingredients 15

2 lbs beef and 2 lbs pork (I'm using beef chuck and pork roast)
1 pinch salt and pepper
1 pinch garlic powder
2 cups juices from roasting beef and pork (or beef broth)
1 large onion
1 teaspoon salt
1 1/4 teaspoons fresh ground pepper
1 tablespoon marjoram
3 garlic cloves
2 tablespoons butter
4 tablespoons butter
6 cups all-purpose flour
2 eggs
2 teaspoons salt
2 1/2 cups warm water

Steps:

  • Wash and dry meat. Sprinkle lightly with salt, pepper and garlic powder. Cook in the 350 degree oven until cooked through. Take out, set aside to cool (preserved juices from cooking).
  • In the mean time, chop the onion and sauté in butter.
  • Once meat cools, cube and put through a meat grinder with the attachment with the smallest holes.
  • To ground up meat, add juices from roasting (about 2 cups, if not enough juices were produced, add water or broth), sautéed onion, melted butter (1/2 stick), salt, pepper, marjoram and minced garlic.
  • Mix well. Taste. Add salt, if needed. Set aside.
  • To make dough, combine all ingredients (I do about half of this recipe at a time, as that's as much my mixer holds). Put a large pot full of salted water on for a boil. Add a splash of oil, to prevent sticking.
  • In batches, roll out dough to about 1/8 of an inch thickness. With a glass, cut out circles. Fill each circle with about a 1.5 tsp of filling (or more if you'd like), close each pieróg and press edges with a fork to seal (see video below).
  • Drop into boiling water, turn heat down to low and with a spoon lightly stir off the bottom, to prevent sticking. Water should only be slightly simmering (not rolling boil). When all pierogi float to the top, they are done. Remove from pot and place on a large surface to cool (without touching), or serve topped with sautéed onion.
  • This recipe makes about a 100 pierogi. They freeze well. Place in a dish in layers, separated with parchment paper. Once frozen, place in a plastic bag. To thaw, place in a sautéing pan with about 1/4 cup of water, and a couple tablespoons of butter, cover and cook for a few minutes, until water evaporates. Uncover and sauté until golden brown.

Nutrition Facts : Calories 53.9, Fat 1.7, SaturatedFat 0.8, Cholesterol 13.2, Sodium 82.7, Carbohydrate 5.9, Fiber 0.2, Sugar 0.1, Protein 3.4

PIEROGI BEEF SKILLET



Pierogi Beef Skillet image

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

1 pound ground beef
1/2 cup chopped onion
1/4 cup all-purpose flour
1/2 teaspoon Italian seasoning
1/2 teaspoon pepper
1/8 teaspoon salt
1 can (14-1/2 ounces) beef broth
1 package (16 ounces) frozen cheese and potato pierogi, thawed
2 cups frozen mixed vegetables (about 10 ounces), thawed and drained
1/2 cup shredded cheddar cheese

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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