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
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