Potato and cheese filled pierogies topped with juicy pot roast smothered in a mushroom gravy garnished with sour cream and chopped fresh parsley.
Ingredients
2 dozen each (912 g) Premade Pierogi
2 cups (482 g) Premade Pot Roast
2 cups (176 g) Mushrooms, sliced
1 qt (946 ml) Low Sodium Chicken Stock
2 tbsp (17 g) Garlic, minced
2 tbsp (20 g) Shallots, minced
2 tbsp (30 ml) Olive Oil
¼ cup (59 ml) Heavy Cream
1 tsp (6 g) Salt
1 tsp (2 g) Ground Black Pepper
¼ cup (59 ml) Sour Cream
¼ cup (15 g) Parsley, chopped
Preparation
Prep Time: 20min | Cook Time: 20min
Gather all ingredients and equipment needed.
In a pot, pour enough water to cover perogies and boil, then add pierogies and cook until done about 2-3 minutes or refer to manufacturer’s instructions. Set aside.
Preheat oven to 350°F (176°C) and heat pot roast until internal temp is at 120°F (48°C). Tear or slice apart small chunks.
To make mushroom gravy, in a frying pan or skillet on medium heat, add olive oil, shallots, garlic and slightly sauté. Then add mushrooms and cook until mushrooms are slightly browned. Then add chicken stock and with a wooden spoon or spatula mix ingredients together making sure you slowly scrape bits stuck to the bottom of the pan for extra flavor which is called, “fond”. Let simmer and reduce until the sauce coats the back of the wooden spoon or spatula. Turn off heat and add heavy cream, salt and black pepper and mix until fully combined. Slightly cool and set aside.
To assemble, place pierogies in a platter and top with chunks of pot roast, then pour mushroom gravy on top, garnish with sour cream and sprinkle chopped parsley evenly.
Nutrition
Calories360
Fat16g
Sodium1280mg
Cholesterol50
Vitamin C9.14mg
Carbohydrates37g
Protein17g
Potassium210mg
Sugar3g
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