Meat Pierogi

Wash 0.5 kg of beef without the bone. Put in salted water. Cook, until the meat softens.

Prepare vegetables: peel and cut into small stripes three carrots, one parsley, one leek and half a celery. Throw the vegetables into the stock with the meat and leave gently cooking on half an hour.

While the meat is being cooked with vegetables peel the onion and cut it into cubes.

Fry onion on the frying pan with the addition of butter, until it lightly browns itself.

Take the meat out of stock and tear into smaller pieces.

Put one roll into the bowl and fill with stock. Wait until the meat becomes soaked.

Then take it out of the bowl, drain and add to the meat.

Add also fried onion and precisely mix everything.

Grind the blend of onion, meat and roll in a meat mincer.

Chop parsley leaves up and add to stuffing.

Break two raw eggs into a meat mixture.

Add salt and grinded black pepper.

Mix. Season to taste.

If your stuffing is too dry add some stock.

Now arrange this stuffing with teaspoon on pierogi dough circles and carefully glue the dough, forming pierogi.

Cook pierogi on salted water.

After floating to the surface cook until become soft.

Then sift out.

Pan-fry the cooked pierogi using butter or sunflower oil. Fry pierogi from both sides - from time to time turning over until browned on both sides.

Lay pierogi on plates.

Serve the meat filled pierogi with ketchup, mustard or other favourite sauces.