Pierogi Beef Skillet Recipe

Pierogi Beef Skillet Recipe
Photo by: Taste of Home
Rating

100% would make again

Hearty and thick with beef, veggies and potatoes, this is a complete meal in one. Taste of Home Test Kitchen - Greendale, Wisconsin

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  • 4 Servings
  • Prep/Total Time: 30 min.

Ingredients

  • 1 pound ground beef
  • 1/2 cup chopped onion
  • 1/4 cup all-purpose flour
  • 1 can (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

Directions

  • 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.

Nutrition Facts: 1-3/4 cups equals 674 calories, 32 g fat (14 g saturated fat), 119 mg cholesterol, 1,384 mg sodium, 57 g carbohydrate, 7 g fiber, 38 g protein.

Pierogi Beef Skillet published in Simple & Delicious March/April 2009, p11

Running a little short on time? Try this delicious and quick skillet dinner. This recipe is a unique twist…


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Reviews for Pierogi Beef Skillet (3)

Pierogi Beef Skillet Recipe

Pierogi Beef Skillet

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today!

Reviewed on Aug. 05, 2009 by kaypurs

i always make this for my man and he looooooooves it!!! Its AMAZING!

Reviewed on Mar. 23, 2009 by mozartsmom

I used ground turkey instead of beef for a slightly healthier version. It was excellent and very, very quick to make.

Reviewed on Feb. 14, 2009 by nywvblue

I used 3/4 lb of ground serlion for a meatier taste at the same price...2 cups of beef broth (Organic Better Than Boullion - a mainstay in my kitchen now!)...substituted brown rice flour for the thickener and went with potato-onion pierogis...omitted the cheese altogether. It came out great! Simple and, yes, delicious.

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