Meat filling for periogies
40 Servings
Ingredients
Quantity | Ingredient | |
---|---|---|
1 | pounds | Cooked, ground pork or about 4 cups of meat |
1 | Onion, medium, chopped | |
½ | teaspoon | Salt |
Beef,lamb, or veal | ||
2 | tablespoons | Butter or margarine |
2 | Eggs, beaten | |
½ | teaspoon | Black pepper, freshly |
Directions
ground
Use a grinder or food processor, fitted with a metal blade, process meat. Do not puree or process too fine.
Melt butter or margarine in a large skillet.
Add onion; saute over medium heat until tender.
Stir in meat and eggs. Saute over medium heat about 5 minutes.
Season with salt and pepper.
Let cool before filling pierogies.
Makes about 4 cups or enough to fill 40 to 45 Pies.
Recipe by Marianna Olszewska Published in HPBooks "POLISH COOKING" ISBN0-89586-272-7