Pierogi Beef Skillet
Total TimePrep/Total Time: 25 min.
- 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 pierogi, thawed
- 2 cups frozen mixed vegetables (about 10 ounces), thawed and drained
- 1/2 cup shredded cheddar cheese
- In a large cast-iron or other heavy 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 pierogi and vegetables. Cook, uncovered, until heated through, about 5 minutes, stirring occasionally. Sprinkle with cheese.
Nutrition Facts1-3/4 cups: 654 calories, 31g fat (12g saturated fat), 102mg cholesterol, 1157mg sodium, 57g carbohydrate (12g sugars, 7g fiber), 34g protein.
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Mar 5, 2019
Delicious, fast and easy to prepare. I added a little more seasoning and thinned the gravy a bit for more coverage over all. Family enjoyed it and would like to have again.
Feb 27, 2019
I was a little excited about this cause I love pierogis but was really disappointed. No flavor... very bland. Won't make again.
Nov 28, 2018
This recipe was awesome. Hubby liked but I don’t like perogies so I passed on this but it was fast and tasty yes, I did taste it. Will make again. Increased to 1 tsp of Italian seasoning and I did add garlic.
Jun 22, 2018
I made this several months ago. While ok (needs more seasoning) and I would make it again, it doesn't wow me.
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.
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.
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.
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.
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!!
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.