Crispy on the outside and pillowy in the middle, these stroganoff pierogi are stuffed to the max with all the things you love about beef stroganoff! Tender beef slathered in a luscious sour cream sauce with juicy onion and mushroom and just a hint of cogniac! The buttery dough that forms the pierogi is nicely crisped in a frying pan for the perfect contrast of crispy, creamy, tender and delicious! More sour cream on the side for me!
How did I come up with this one?
It’s always nice getting recipe ideas from fans on social media. I won’t always make the food but I enjoy reading every single idea you guys send me. Recently I got the suggestion of pieroganoff, and I love a good food portmanteau. I THINK the idea was supposed to be making stroganoff with pierogies floating in the sour cream sauce. After I played with several different ways this mash-up could go, I decided the best way would be to put all the stroganoff ingredients inside a pierogi.
Let’s start with the filling for the Stroganoff Pierogi
Normally for a recipe like this I would probably make the dough first, but the filling needs at least an hour to cool and the dough only needs a half hour to rest, so if you want to be really efficient you can do it this way too.
Sear off the meat to brown and just barely cook through. The slices should be really small so you wont be able to really get a sear with a medium interior unless you have a super hot stovetop. If you slice the meat really thinly against the grain it will be tender and juicy even if you overcook it a bit. Making these really small is important so that when you eat the stroganoff pierogi the whole filling of the pierogi doesn’t get pulled out with the first bite.
Cook the onions and mushrooms in the same pan, then add the meat back and add the parsley
Remove from heat and add the sour cream. Just enough to coat it! This needs to cool for a while before it is ready to use.
Lets make the Pierogi!
The dough is just flour, egg and butter. Some pierogi recipes use sour cream in the dough, and sometimes I also do, but today I decided not to and they came out great. This recipe already has so much sour cream in it.
Roll out the pierogi dough and cut into 2 inch rounds. Roll out the scraps and repeat!
Add your filling and seal it up. I made sure to put a lot of filling in, and the dough was flexible enough to accept it.
Cooking the Stroganoff Pierogi
Boil them first, then pan fry in some butter to crispy perfection
I like to use a drying rack to keep them crispy on both sides. I linked some products I used to help with this recipe below in the recipe itself if you are interested
These stroganoff pierogi are a perfect mashup of the two different dishes!
When you take a bite, you taste both at the same time! The tender meat gives way as you bite it, and the sauteed onion and mushroom really add a lot of flavor.
The sour cream coats everything and adds to the stroganoff experience.
Stroganoff and pierogi – two dishes that were made to be combined! Not only do their names share a ton of letters, but they also share a ton of ingredients so it makes a lot of sense. Thanks for sending me fun ideas, and as always, thanks for following along!
Twists on the Stroganoff Pierogi
You could make this vegetarian with just the mushrooms and onions and it would be fantastic. Or you could use a vegan meat substitute. You could also make it a little easier by using ground beef instead of sirloin.
- 1/2 pound sirloin tips
- 1 small onion diced
- 4 ounces baby bella mushrooms diced
- 1 tablespoon cognac
- 1/2 cup sour cream
- 1/4 cup chopped parsley
- 1 cup sour cream
- 3 cups flour
- 1 egg
- 1/4 cup butter melted
- sour cream
- Slice the sirloin against the grain into thin slices. Season with salt and pepper. Saute with oil on high heat to brown, about 5 minutes. Remove from pan.
- Add the onion to the now empty pan, season and cook about 10 minutes until lightly browned.
- Add in the mushroom and cook about 5 minutes. Add in the cognac and stir well scraping the pan to remove any browned bits.
- Add the beef back in and stir to combine. Remove from heat. Add in the parsley.
- Pour into a bowl. Add the sour cream and stir to combine. Refrigerate for 1 hour before using.
- Pour the flour into a large bowl. Mix the sour cream, butter, and egg in another bowl until combined.
- Pour the liquid into the solid and mix well. Start kneading when it is too thick to stir.
- Knead adding more flour if needed until the dough forms. Allow to rest for 30 minutes.
- Working on a surface with plenty of flour, roll the dough out to about 1/8th inch thick.
- Cut the dough into about 2 inch rounds.
- One by one, fill the rounds with the stroganoff filling, putting a solid 1/4 cup of filling into each round and working the dough around the filling. A little water will help seal the dough, and then pinching the ends with a fork will finally make it tight.
- Boil the pierogi for about 4 minutes until they start floating. Strain them and place directly into a frying pan with some melted butter. Cook to brown on both sides, about 3 minutes a side.
- Serve with some sour cream for dipping.