March 14, 2016
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, but if you slice the meat really thinly against the grain it will be tender and juicy even well done.
Onions and mushrooms get cooked in the same pan, then the meat goes back in followed by some parsley.
Remove from heat and add the sour cream.
Meanwhile the pierogi dough is rolled out and cut into 2 inch rounds.
Add your filling and seal it up.
The pierogi are boiled and then browned in a frying pan.
These pieroginoff 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.
These two dishes 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!
- Pierogi Dough
- 3 Cups Flour
- 1 Egg
- 1/4 Cup Butter
- 1/2 Cup Sour Cream
- 1/2 Pound Sirloin Tips
- 1 Small Onion diced
- 4 Ounces Baby Bella Mushrooms diced
- 1 tablespoon Cognac
- 1/4 Cup Chopped Parsley
- 1 Cup Sour Cream
Make the filling
- 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.
Make the dough
- 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.
Form the pierogi
- 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. I used a pint glass for this.
- 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.
Cook the pierogi
- 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.