A divine Polish dish that is ideal for lunch, picnics, snacks and more.
A divine Polish dish that is ideal for lunch, picnics, snacks and more.
Cook Time 1 hourhr
Total Time 1 hourhr
Servings 4people
Ingredients
0.5kgbeef
3largecarrots
1bunchparsley
1largeleek
1/2bulbcelery
1largeonion
2largeeggs
butter or oil for frying
salt
pierogi doughpre-made
pepper
Instructions
Wash 0.5 kg of beef without the bone. Put in salted water. Cook, until the meat softens.
0.5 kg beef
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.
3 large carrots, 1 bunch parsley, 1 large leek, 1/2 bulb celery
While the meat is being cooked with vegetables peel the onion and cut it into cubes.
1 large onion
Fry onion on the frying pan with the addition of butter, until it lightly browns itself.
butter
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.
2 large eggs
Add salt and grinded black pepper.
salt, pepper
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.
pierogi dough
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.