Sauerkraut And Mushroom Pierogi
serves 2-4
In this comforting cold-weather dish, homemade or store-bought pierogi are dressed up in a lightly stewed mixture of browned onions, mushrooms and sauerkraut.
8 tablespoons (1 stick, 4 ounces) butter
2 pounds onions, sliced
1 pound mushrooms, sliced
1 (2-pound) jar sauerkraut, rinsed and drained well
1 tablespoon all-purpose flour
2/3 cup water, plus more if necessary
2 dozen homemade or frozen pierogi (such as potato-and-onion or cheese)
Sour cream
prep: 30 minutes
total: 1 hour
Dutch oven (with lid)
wooden spoon
stock pot
1. In heavy, large Dutch oven over medium-high heat, melt 2 tablespoons butter. When the foaming subsides, add the onions and sprinkle with salt and pepper. Sauté until golden brown, stirring occasionally, about 30 minutes.
2. Add the mushrooms and sauté until tender, about 10 minutes. Mix in the sauerkraut and the flour, cook for 2 minutes. Stir in the water. Cover the Dutch oven and reduce the heat to medium. Simmer until the sauerkraut is tender and the mixture is thick, about 20 minutes. Stir occasionally and add more water by tablespoonfuls if mixture seems dry.
3. Mix in 2 tablespoons butter. Season generously with pepper. (The recipe may be held for up to 2 days at this point and reheated before serving with the pierogi.)
4. Meanwhile, cook pierogi in large pot of salted boiling water until heated through, 6 minutes. Drain; transfer to large bowl and toss with remaining 4 tablespoons butter.
5. Spoon the sauerkraut and mushroom mixture into a large shallow bowl. Top with the pierogi. Serve with sour cream.
