Post by SafeInSanity on Jul 16, 2024 7:10:49 GMT -5
This smells like sandman !
This one-skillet meal combines two of our favorite Polish foods—pierogi and kielbasa—into a warm, hearty dinner.
Cream cheese thickens up the sauce so it perfectly coats everything, yet we can’t resist adding on dollops of sour cream to each plate, two popular pairings for pierogi that go so well with the kielbasa, onions, and peppers too.
Ingredients
2 (16-oz.) packages frozen cheddar and/or potato pierogi (about 24 total)
2 Tbsp. extra-virgin olive oil
2 large red, yellow, or orange bell peppers, seeds and ribs removed, thinly sliced
1 medium yellow onion, halved, thinly sliced
Kosher salt
1 (14-oz.) package cooked kielbasa, sliced into thin rounds
2 Tbsp. unsalted butter
1 c. low-sodium chicken broth
2 oz. cream cheese
1/2 tsp. Dijon mustard
1 1/4 c. shredded sharp cheddar, divided
2 scallions, thinly sliced
Sour cream, for serving
Directions
Step 1
Heat broiler. In a large pot of water, cook pierogi per package instructions; drain.
Step 2
Meanwhile, in a large straight-sided skillet over medium-high heat, heat oil. Add peppers, onion, and 1/4 teaspoon salt and cook, stirring occasionally, until vegetables are just barely tender, 4 to 6 minutes. Add kielbasa and cook, stirring occasionally, until kielbasa and vegetables are golden in places, 4 to 6 minutes more. Scrape kielbasa mixture onto a plate.
Step 3
Return skillet to medium heat and add butter and pierogi. Cook, tossing occasionally, until pierogi are golden in places, about 4 minutes. Transfer pierogi to plate with kielbasa mixture.
Step 4
Increase heat to medium-high. Pour broth into skillet and add cream cheese and mustard. Cook, whisking constantly, until broth comes to a boil and cream cheese is melted. Continue to boil, whisking occasionally, until thickened slightly, about 2 minutes.
Step 5
Remove skillet from heat. Return pierogi, kielbasa, and vegetable mixture to skillet and stir to coat in sauce. Sprinkle with 3/4 cup cheddar and stir a few times to incorporate. Sprinkle top with remaining 1/2 cup cheddar.
Step 6
Broil until cheese is melted, 1 to 2 minutes. Top with scallions. Serve with sour cream alongside.
This one-skillet meal combines two of our favorite Polish foods—pierogi and kielbasa—into a warm, hearty dinner.
Cream cheese thickens up the sauce so it perfectly coats everything, yet we can’t resist adding on dollops of sour cream to each plate, two popular pairings for pierogi that go so well with the kielbasa, onions, and peppers too.
Ingredients
2 (16-oz.) packages frozen cheddar and/or potato pierogi (about 24 total)
2 Tbsp. extra-virgin olive oil
2 large red, yellow, or orange bell peppers, seeds and ribs removed, thinly sliced
1 medium yellow onion, halved, thinly sliced
Kosher salt
1 (14-oz.) package cooked kielbasa, sliced into thin rounds
2 Tbsp. unsalted butter
1 c. low-sodium chicken broth
2 oz. cream cheese
1/2 tsp. Dijon mustard
1 1/4 c. shredded sharp cheddar, divided
2 scallions, thinly sliced
Sour cream, for serving
Directions
Step 1
Heat broiler. In a large pot of water, cook pierogi per package instructions; drain.
Step 2
Meanwhile, in a large straight-sided skillet over medium-high heat, heat oil. Add peppers, onion, and 1/4 teaspoon salt and cook, stirring occasionally, until vegetables are just barely tender, 4 to 6 minutes. Add kielbasa and cook, stirring occasionally, until kielbasa and vegetables are golden in places, 4 to 6 minutes more. Scrape kielbasa mixture onto a plate.
Step 3
Return skillet to medium heat and add butter and pierogi. Cook, tossing occasionally, until pierogi are golden in places, about 4 minutes. Transfer pierogi to plate with kielbasa mixture.
Step 4
Increase heat to medium-high. Pour broth into skillet and add cream cheese and mustard. Cook, whisking constantly, until broth comes to a boil and cream cheese is melted. Continue to boil, whisking occasionally, until thickened slightly, about 2 minutes.
Step 5
Remove skillet from heat. Return pierogi, kielbasa, and vegetable mixture to skillet and stir to coat in sauce. Sprinkle with 3/4 cup cheddar and stir a few times to incorporate. Sprinkle top with remaining 1/2 cup cheddar.
Step 6
Broil until cheese is melted, 1 to 2 minutes. Top with scallions. Serve with sour cream alongside.
