Best Steak And Pierogi Recipes
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.
STEAK WITH PESTO PIEROGI
Instead of crisping up the pierogis in this recipe, boiling them leaves them soft, like little pillows, and make them a great canvas for a nut-free kale and basil pesto.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the broiler. Bring a large pot of water to a boil. Meanwhile, put the steak on a foil-lined baking sheet. Rub both sides with the Worcestershire sauce and 1 teaspoon olive oil; season generously with salt and pepper. Broil, turning once, until a thermometer inserted into the center registers 125˚ F to 130˚ F for medium rare, 4 to 6 minutes per side, depending on the thickness. Transfer to a cutting board to rest, about 10 minutes.
- Meanwhile, combine the kale, basil, garlic, lemon zest, a pinch each of salt and pepper and the remaining 3 tablespoons plus 2 teaspoons olive oil in a food processor. Mix, scraping down the food processor occasionally, until mostly smooth, adding 1 to 2 teaspoons water to thin the pesto as needed. Transfer the pesto to a large bowl and stir in 3 tablespoons Parmesan and the lemon juice; season with salt and pepper.
- Season the boiling water generously with salt. Add the pierogi and cook as the label directs, adding the peas during the last 2 minutes of cooking. Reserve 1/2 cup cooking water, then drain. Add the peas and pierogi to the pesto and stir well to combine, adding a few splashes of cooking water as needed to coat the pierogi evenly; season with salt and pepper.
- Thinly slice the steak against the grain and season with salt. Divide the steak and pierogi among plates. Sprinkle with the remaining 1 tablespoon Parmesan and torn basil.
Nutrition Facts : Calories 530, Fat 26 grams, SaturatedFat 6 grams, Cholesterol 91 milligrams, Sodium 927 milligrams, Carbohydrate 37 grams, Fiber 2 grams, Protein 37 grams, Sugar 2 grams
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