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Pierogi Beef Skillet - Recipe


We are getting a bit restless around the house with what we are eating which means I am trying new recipes.
This recipe comes from the Taste of Home Simple & Delicious magazine and there are a bundle of yummy recipes in this issue.
So, we wanted something warm, beefy and filling which lead me to try the Pierogi Beef Skillet recipe.
The recipe was very tasty, fast to make and a hit with the whole family.

* Exported from MasterCook *

Pierogi Beef Skillet

Recipe By:
Serving Size: 4
Categories: Dinner

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound ground beef, extra lean
1/2 cup onion -- finely chopped
1/4 cup all-purpose flour
14 1/2 ounces beef stock
1 package pierogie, potato and Cheddar -- thawed
2 cups mixed vegetables, frozen -- thawed & drained
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon Italian seasoning
1/2 cup cheddar cheese, shredded

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

Source:
"Taste of Home Simple & Delicious Magazine"
Copyright:
"April 2009"
Yield:
"4 "
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Per Serving: 442 Calories; 25g Fat (51.3% calories from fat); 30g Protein; 24g Carbohydrate; 4g Dietary Fiber; 94mg Cholesterol; 1413mg Sodium. Exchanges: 1/2 Grain(Starch); 3 1/2 Lean Meat; 2 1/2 Vegetable; 2 1/2 Fat.

Serving Ideas:
  • A tossed salad on the side or even some of the Lion Rolls.

NOTES:

  • I used the mini pierogies for the recipe.
  • The recipe called for beef broth but I think the beef stock gives it more flavor.
  • * If you do use the lower fat beef, there will not be much in the way of drippings. I just used what was left and added in about 2 tbsp of butter.


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