©Life of a Foodie and Her Family 2008-2013, Lynn Tabor



Pierogi Beef Skillet

This also comes from my new Taste of Home Ground Beef magazine.  I can say this one came out much better than the one from last week.

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

In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain, reserving 3 tablespoons drippings.

Sprinkle flour over beef and drippings; stir until blended. Gradually add beef broth. Bring to a boil; cook and stir for 2 minutes or until thickened.

Stir in the pierogies, vegetables and seasonings. Cook, uncovered, for 4-5 minutes or until heated through. Sprinkle with cheese. Yield: 4 servings. 

I did find it a bit bland so I added 1/4 tsp salt and some extra pepper and Italian seasoning.

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