Yesterday I HAD to use up a pound of ground beef that was in my fridge. I was TOTALLY uninspired, just didn’t know what to do with that ground beef, UNTIL I took the girls to their piano lesson. I was sitting there on the couch looking at my friends new Simple & Delicious (from the publishers of Taste of Home) magazine, and found this recipe. It looked very yummy, and it used all real foods, and included an ingredient that none of us have ever had before. Great candidate for dinner!!!! 🙂
The picture that I took of it doesn’t look nearly as good as it tasted….this was REALLY good! The only change that I made was that I doubled everything but the meat (and I would say that that was a very wise decision, because the doubled portion of meat would have been too much, I think), and I had let the kids use the last of the cheddar cheese for their lunch so I used a little bit of parmesan cheese instead of the cheddar.
Pierogi Beef Skillet (from Simple & Delicious Magazine Mar/Apr 09)
(Lori’s note: I’m posting the recipe as it appeared in the magazine, not with my “changes”)
- 1 pound ground beef (I used 4% fat and it was fine)
- 1/2 cup chopped onion
- 1/4 c. flour
- 1 can beef broth
- 1 (16 oz) package frozen cheese & potato pierogies, thawed
- 2 cups frozen mixed vegetables, thawed & drained
- 1/2 tsp. salt (I will leave this out next time)
- 1/2 tsp. pepper
- 1/2 tsp. italian seasoning
- 1/2 cup shredded cheddar cheese
In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain, reserving 3 Tbsp. drippings (because I used 4% fat ground beef, I only had about 3T of drippings left….maybe a little less, it did not affect the gravy at all). Sprinkle flour over beef and drippings; stirring until blended. Gradually add beef broth, making sure you incorporate each addition before adding more. Bring to a boil; cook and stir for 2 minutes or until thickened (mine took closer to 5 minutes).
Stir in the pierogies, vegetables and seasonings. Cook, uncovered, for 4-5 minutes or until heated through (my pierogi & veggies were still slightly frozen, so I covered it and let it cook for 5-6 minutes). Sprinkle with cheese, serve.
This was a HUGE hit, and reminded us of a skillet shepherd’s pie. I can’t wait to use pierogies in other dishes….they were SOOOO good! I can’t believe I’ve never tried them before now 🙂
I also baked some whole grain fat free banana bread, and some regular whole wheat bread. It’s been WAY TOO LONG since I baked (probably a month), and I wanted to provide some yummy, whole grain, naturally sweetened treats for my family 🙂
Here are a couple of pictures 🙂