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We’ve been busy lately. I know, so have you. And it’s no excuse, as much as I’d like it to be. But there are some days (Monday in particular) when I’m pretty sure this all really is just too much. Those days, all I can do is bite my lip, close my eyes, and barrel my way through headfirst. Those are the days that usually end–shamefully– in a frozen pizza. Lately, though, we’ve been eating pierogies (perogies? pyrogies?) instead. They’re still frozen, but I feel slightly more virtuous after making this amazing browned onion sauce for them. We found the original recipe in the October Gourmet’s “Ten-Minute Mains” section. The following is our slightly adapted version. Gourmet’s recipe calls for boiling the pierogies before adding them to the sauce, but we’ve made the whole thing a one-pot meal by cooking the pierogies in the tomato sauce. The pierogies come out slightly chewier this way than when they’re boiled, which to me is a good thing. These pierogies also reheat perfectly, both in the microwave or panfried on the stovetop, so they’re a great lunch leftovers choice.
Pierogies in Browned Onion Tomato Sauce adapted from Gourmet Magazine
2 onions, quartered and sliced thin (the slicing be done in a food processor)
3 tablespoons vegetable oil
1 teaspoon caraway
1 bay leaf
1 can diced tomatoes (28 oz.)
1 tsp. sugar
1 tbsp. dried dill weed
salt and pepper to taste
2 lbs. frozen pierogies, unthawed
Heat the oil in a large skillet or saucepan. Toss in the caraway seeds and the bay leaf and stir them in the oil for a few seconds. Add the onions to the hot oil and cook them at medium heat until they’re lightly caramel-coloured. This will take you about 15 minutes. Once the onions are caramlized, turn the heat up and cook them a bit more until they’re nice and dark.
Add the tomatoes, sugar, dill, some salt (about 3/4 tsp), and three or four twists of freshly-ground pepper. Bring this sauce to a nice fast boil, and keep it there for a few minutes. Then add the frozen pierogies, tossing them well to coat them with the sauce. Cover them up and cook for 7-10 minutes (or follow the package instructions on your pierogies for more accurate timing), stirring and tossing occasionally to ensure that they’re evenly coated with tomato and onion. When the pierogies are cooked through (they’ll be soft when you poke them with a fork) serve with a generous side of sour cream.