Description
A hearty and delicious skillet dinner featuring mini pierogies, savory kielbasa, and sautéed onions all coated in rich butter. This quick and easy recipe combines classic Eastern European flavors in a simple one-pan meal perfect for weeknight dinners.
Ingredients
Scale
Ingredients
- 5 tablespoons butter
- 1 pound kielbasa, thinly sliced
- 25 mini pierogies
- 1 medium onion, coarsely chopped
Instructions
- Cook Pierogies: Bring a pot of water to a boil and add the mini pierogies. Return the water to a boil and cook the pierogies for 3 minutes or according to package instructions. 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, turning often, until the kielbasa is well browned. Remove from skillet and set aside.
- Sauté Onions: In the empty skillet, melt the remaining 3 tablespoons of butter. Add the coarsely chopped onion and sauté until 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 butter. Continue heating until warmed through, about 3-5 minutes.
- Serve: Serve the skillet mixture warm and enjoy a comforting and flavorful meal.
Notes
- Make sure to cook the pierogies properly to avoid them being undercooked or mushy.
- For added flavor, you can sprinkle some chopped fresh parsley or chives on top before serving.
- Adjust the amount of butter to your preference for richness or to reduce fat.
