Pierogi Beef Skillet Recipe

4.5 27 33
Pierogi Beef Skillet Recipe
Pierogi Beef Skillet Recipe photo by Taste of Home
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Pierogi Beef Skillet Recipe

Read Reviews
4.5 27 33
Publisher Photo
Hearty and thick with beef, veggies and potatoes, this is a complete meal in one. —Taste of Home Test Kitchen
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 1 pound ground beef
  • 1/2 cup chopped onion
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon Italian seasoning
  • 1/2 teaspoon pepper
  • 1/8 teaspoon salt
  • 1 can (14-1/2 ounces) beef broth
  • 1 package (16 ounces) frozen cheese and potato pierogies, thawed
  • 2 cups frozen mixed vegetables (about 10 ounces), thawed and drained
  • 1/2 cup shredded cheddar cheese

Directions

In a large skillet, cook and crumble beef with onion over medium heat until no longer pink, 5-7 minutes; drain, reserving 3 tablespoons drippings. Stir in flour and seasonings until blended. Gradually stir in broth; bring to a boil. Cook and stir until thickened, 1-2 minutes.
Stir in pierogies and vegetables. Cook, uncovered, until heated through, about 5 minutes, stirring occasionally. Sprinkle with cheese. Yield: 4 servings.
Originally published as Pierogi Beef Skillet in Simple & Delicious March/April 2009, p11

Nutritional Facts

1-3/4 cups: 654 calories, 31g fat (12g saturated fat), 102mg cholesterol, 1157mg sodium, 57g carbohydrate (12g sugars, 7g fiber), 34g protein.

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  • 1 pound ground beef
  • 1/2 cup chopped onion
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon Italian seasoning
  • 1/2 teaspoon pepper
  • 1/8 teaspoon salt
  • 1 can (14-1/2 ounces) beef broth
  • 1 package (16 ounces) frozen cheese and potato pierogies, thawed
  • 2 cups frozen mixed vegetables (about 10 ounces), thawed and drained
  • 1/2 cup shredded cheddar cheese
  1. In a large skillet, cook and crumble beef with onion over medium heat until no longer pink, 5-7 minutes; drain, reserving 3 tablespoons drippings. Stir in flour and seasonings until blended. Gradually stir in broth; bring to a boil. Cook and stir until thickened, 1-2 minutes.
  2. Stir in pierogies and vegetables. Cook, uncovered, until heated through, about 5 minutes, stirring occasionally. Sprinkle with cheese. Yield: 4 servings.
Originally published as Pierogi Beef Skillet in Simple & Delicious March/April 2009, p11

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Reviews forPierogi Beef Skillet

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MY REVIEW
Cleeo2 User ID: 2674896 285683
Reviewed Mar. 27, 2018

"Excellent meal for a week night. Done in half hour! Two weeks after I made it for the first time my son asked me when I was making the Pierogi dish again? This recipe will be a regular. I prefer the gravy to be a little less thick so I cut down to 2 TBSP flour(no need to drain beef). My pierogis and veggies frozen...no problem... just spoon juices over and cover for a few minutes. Still done in half hour! I forgot to add shredded cheddar both times, but it was never missed."

MY REVIEW
puzzlemad User ID: 3329799 285365
Reviewed Mar. 20, 2018

"This was not good. It was very bland & needs some seasoning. Perhaps some garlic salt & or Italian seasoning. The store bought pierogie were horrible! If I were to make it again, which is unlikely, I would use Schwans brand. They are so much bettet!

Also the directions state to reserve 3 T. Of drippings but doesn't say why. I wonder if the pierogie are supposed to be pre-cooked prior to adding to the skillet ingredients. I would also try that if I were to make them again. Disappointing."

MY REVIEW
squeakymouse User ID: 134400 282021
Reviewed Jan. 13, 2018

"easy, fast, surprisingly tasty, comfort food at its best. Be sure to have the pierogies thawed."

MY REVIEW
Auntylene User ID: 18623 249929
Reviewed Jun. 30, 2016

"I really liked this recipe. It's super easy and fast. The only thing I had a problem with was the timing after the perogies are added. In order to be heated through I needed to leave it on for at least 10-15 minutes. I added the perogies to the skillet and covered them with the meat sauce to get them cooked better. I used 3/4 cup of peas and carrots mixed and 3/4 cup of corn. This was the right amount for us. I think next time I will use 16 oz of beef stock just so it is a bit wetter to cook the perogies better. Thanks for this one."

MY REVIEW
best of home cooks User ID: 5361390 219420
Reviewed Feb. 1, 2015

"I made 1/2 a batch in case we didn't like it, I don't like east in my house. It was delicious. Will make full batch next time."

MY REVIEW
MaryAliceH User ID: 7877378 164928
Reviewed Oct. 10, 2014

"This is really a good meal that is quick to make after coming home from a long work day. I didn't have mixed veggies on hand so just used frozen peas and also added some fresh mushrooms. I feel I should not give a 5 star rating since I didn't make the recipe as written but I would give it a 5 star with my changes. I will make again and use ingredients I have on hand..or follow the recipe as written. Can't go wrong either way! Very good the next day as well!!"

MY REVIEW
mom5 User ID: 32139 178970
Reviewed Oct. 8, 2014

"So good. Made this tonight and it is a real comfort meal. My swaps were using potato and onion pierogi, and frozen corn and french style green beans. Definitely a keeper."

MY REVIEW
[email protected] User ID: 2199623 97400
Reviewed Oct. 7, 2014

"Very tasty and quick and easy to make. I'll definitely be making again"

MY REVIEW
debmansur User ID: 1542916 210603
Reviewed Aug. 19, 2014

"Delicious! My husband and I loved it so much. The only thing I changed is not to add the cheese and I used just potato pierogis cause I don't like cheese of any kind. I will definitely make this again and again! Thanks for a wonderful recipe!"

MY REVIEW
barbara21 User ID: 3359342 113476
Reviewed Mar. 16, 2014

"My husband just loves this meal. It is a quick take on Shepherd's pie."

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