Description
A hearty and comforting Pierogies and Kielbasa Skillet Dinner featuring tender mini pierogies, savory browned kielbasa, and sweet sautéed onions all cooked together in butter for a quick and delicious meal perfect for busy weeknights.
Ingredients
Scale
Ingredients
- 5 tablespoons butter
- 1 pound kielbasa, thinly sliced
- 25 mini pierogies
- 1 medium onion, coarsely chopped
Instructions
- Boil Pierogies: Cook the mini pierogies by adding them to boiling water. Bring the water back to a boil and cook the pierogies for 3 minutes, then drain and set aside.
- Brown Kielbasa: Heat 2 tablespoons of butter in a large skillet over medium-high heat. Add the sliced kielbasa and cook it, turning frequently, until it is well browned. Remove the kielbasa from the skillet and set aside.
- Sauté Onions: In the same skillet, melt the remaining 3 tablespoons of butter and add the coarsely chopped onion. Sauté the onions until they are tender and translucent, about 5-7 minutes.
- Combine and Heat Through: Return the cooked pierogies and browned kielbasa to the skillet with the sautéed onions. Stir gently to coat everything evenly with the butter. Heat all together until warmed through.
- Serve: Serve the pierogies, kielbasa, and onions warm for a delicious and satisfying meal.
Notes
- You can add garlic or herbs like thyme or parsley to enhance the flavor.
- Use frozen pierogies; no need to thaw before boiling.
- Serve with sour cream or a side salad for a complete meal.
- Ensure the kielbasa is fully cooked before combining with pierogies.
- Adjust butter quantity for a richer or lighter dish.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Polish-American
