Description
A hearty and comforting Pierogies and Kielbasa Skillet Roast that combines tender mini pierogies, savory sliced kielbasa, and sautéed onions all cooked together in butter for a flavorful one-pan meal perfect for any weeknight.
Ingredients
Scale
Main 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. Once the water returns to a boil, cook the pierogies for an additional 3 minutes. Drain them and set aside.
- Brown Kielbasa: Heat 2 tablespoons of butter in a large skillet over medium-high heat. Add the thinly sliced kielbasa and cook, turning often, until the slices are browned evenly. Remove the kielbasa from the skillet and set aside.
- Sauté Onions: In the same skillet (or a clean one), add the remaining 3 tablespoons of butter. Add the coarsely chopped onion and sauté until tender and translucent, about 4–5 minutes.
- Combine and Warm: Return the cooked pierogies and browned kielbasa to the skillet with the sautéed onions. Toss everything together well to coat with butter and heat through evenly. Serve warm and enjoy!
Notes
- You can substitute regular pierogies with cheese, potato, or meat-filled varieties according to your preference.
- For extra flavor, add a pinch of garlic powder or smoked paprika when sautéing the onions.
- This dish pairs well with a dollop of sour cream or a simple green salad on the side.
- If preferred, kielbasa can be grilled or oven-roasted before adding to the skillet for a smoky touch.
Nutrition
- Serving Size: 1 serving (approximately 5 mini pierogies with kielbasa and onions)
- Calories: 350
- Sugar: 2g
- Sodium: 750mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 55mg
