Go Back

Meat Pierogi Filling

Course Main Course, Side Dish

Ingredients
  

  • 3 ½ cups cold leftover cooked meat, such as beef steak, pot roast, or hamburger; pork chops, pork roast, etc.
  • 3/4 cup cold leftover mashed potatoes
  • 2 tablespoons butter
  • 1 cup mushrooms, finely chopped
  • 1 medium onion, finely chopped
  • salt and pepper to taste

Instructions
 

  • Melt butter in a skillet. Add mushrooms and onions and cook until soft but not browned.
    In a large bowl, combine ground meat, mashed potatoes, sautéed mushrooms and onions, and season with salt and pepper. Mix thoroughly. Allow the filling to chill for a half hour in the refrigerator before filling pierogi.
    These pierogi are usually made on the larger side (5” or even 6” rounds) and are best served first boiled then browned in butter on both sides. Serve with sour cream, and garnish with crispy fried onions and chopped parsley, if desired.
Keyword pierogi filling ideas, sweet pierogi fillings