Best Pierogi Pot Roast Recipe 445 Recipes

PIEROGI POT ROAST RECIPE - (4.4/5)

Steps:

• 1. Wash and pat dry your rump roast. Lightly coat in flour and sprinkle with salt, pepper, and thyme. 2. Heat some vegetable oil in a Dutch Oven. Brown pot roast on all sides, taking care not to burn. Place roast with fat side down and add your onions. Continue to stir until onions begin to wilt. Add carrots, beef broth and water. Bring to a boil, ower to a simmer and cook with lid cropped for about 2 1/2 to 3 hours. 3. During the last 15 minutes of cooking time toss in the frozen pierogies. Bring the heat to a boil, lower again and crop lid again till done. 4. Remove meat, let rest 20 minutes before slicing. Serve with the carrots and pierogies, passing the sauce on the side.

GERMAN ROAST PORK W/ SAUERKRAUT & PIEROGIES

Steps:

• Sprinkle roast with salt and pepper.
• Heat oil in a skillet over medium-high heat.
• Brown roast on all sides; place in a slow cooker.
• Add undrained sauerkraut, apples and juice or water; blend.
• Gently add pierogies so they are partly submerged in the sauerkraut (as the roast cooks, more liquid will cover the pierogies).
• Cover and cook on low setting for 8 to 9 hours.

POLISH PIEROGI

Steps:

• To make dough, mix flour, eggs, sour cream, salt and water (a little at a time). Knead dough until firm and elastic; cover and let rest 10 minutes. , For potato filling, combine ingredients; set aside. For cheese filling, combine ingredients; set aside. , Divide dough into 3 parts. On floured surface, roll dough to 1/8-in. thickness; cut into 3-in. rounds with cutter, rerolling dough as needed. Place 1 teaspoon filling in center of each round; fold and press edges together firmly to seal. , Dissolve bouillon cubes in water in large saucepan; add oil. Heat to a simmer over medium heat. Working in batches, drop pierogi into simmering water. Do not crowd. Simmer until tender, about 15 minutes, stirring gently with wooden spoon to prevent sticking. Remove with slotted spoon; drain well. , Melt butter in a large skillet over medium heat; add onion. Cook until lightly browned, 2-3 minutes. Add mushrooms; cook until tender, stirring occasionally, about 5 minutes. Place drained pierogi on serving platter. Top evenly with mushroom mixture.

ITALIAN STYLE ROASTED PIEROGIES

Steps:

• Preheat oven to 400°F.
• Spray baking sheet with nonstick cooking spray.
• In medium bowl combine egg with 1 tbsp water.
• In pie plate place bread crumbs and cheese.
• Dip pierogies in egg then breadcrumbs.
• Arrange on baking sheet.
• Roast until crisp and golden about 15 minutes.