PIEROGIES WITH STEWED SAUERKRAUT AND MUSHROOMS
Categories Mushroom Onion Side Vegetarian Quick & Easy Winter Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 8
Number Of Ingredients 8
Steps:
- Melt 2 tablespoons butter in heavy large Dutch oven over medium-high heat. Add onions; sprinkle with salt and pepper. Sauté until golden brown, about 30 minutes. Add mushrooms and sauté until tender, about 10 minutes. Mix in sauerkraut and flour. Mix in 2/3 cup water. Cover pot, reduce heat to medium and simmer until sauerkraut is tender and mixture is thick, stirring occasionally and adding more water by tablespoonfuls if mixture seems dry, about 20 minutes. Mix in 2 tablespoons butter. Season generously with salt and pepper. (Can be prepared 2 days ahead. Cover and refrigerate. Rewarm over low heat before continuing.)
- Meanwhile, cook pierogies in large pot of boiling salted water until heated through, about 6 minutes. Drain; transfer to large bowl and toss with remaining 4 tablespoons butter.
- Spoon sauerkraut mixture into large shallow bowl. Top with pierogies. Serve with sour cream.
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Waheed Kahn
kahn_waheed@hotmail.comI'm not sure what I did wrong, but my filling turned out really bland. I think I might have forgotten to add some salt and pepper.
Md FazleRabby
fazlerabby87@yahoo.comI'm not sure what I did wrong, but my pierogies turned out really dry. I think I might have overcooked them.
DoodleMonster 108
1d48@yahoo.comOverall, I thought this recipe was just okay. I wouldn't make it again.
Shefe Shefe
s-shefe@yahoo.comThe stewed sauerkraut and mushrooms were a bit too sour for my taste. I think I would have preferred them to be a bit sweeter.
Zoey Bevis
z-bevis79@yahoo.comThe dumplings were a bit too thick for my liking. I think I would have preferred them to be a bit thinner.
Ahmad niazi niazi
a_niazi@hotmail.comThese pierogies were a bit bland for my taste. I think I would have liked them more if I had added some more spices to the filling.
RK RONY AHAMED OVI
r.rk32@gmail.comI love this recipe! The pierogies are so easy to make, and the filling is so flavorful. I always make a double batch, because they disappear so quickly.
Sobiaye Dick
sobiaye_dick@yahoo.comI've made this recipe several times now, and it's always a hit. The pierogies are always delicious, and the stewed sauerkraut and mushrooms are the perfect accompaniment.
Ayodele Gafar
g.ayodele@gmail.comThese pierogies were a bit time-consuming to make, but they were worth it. The dumplings were light and fluffy, and the filling was flavorful and satisfying.
Md Raz Khan
rmd17@hotmail.co.ukI'm not usually a fan of pierogies, but these were really good. The sauerkraut and mushrooms added a lot of flavor, and the dumplings were cooked perfectly.
Nantale Hawa
h@gmail.comI made these pierogies for a party last weekend, and they were a huge success. Everyone raved about how delicious they were.
Madakson Solomon Lazarus
l_m@hotmail.comThese pierogies were a hit with my family! Even my picky kids loved them. The recipe was easy to follow, and the results were amazing.
Sphelele Masinga
sphelele-masinga@gmail.comI've been looking for a good pierogi recipe for a while now, and this one is definitely a keeper. The dumplings were light and fluffy, and the filling was savory and satisfying. I especially loved the stewed sauerkraut and mushrooms.
Umme habiba Nikita
umme_h43@yahoo.comThese pierogies were absolutely delicious! The sauerkraut and mushrooms were so flavorful, and the dumplings were cooked perfectly. I will definitely be making this recipe again.