Beef Short Rib & Wild Mushroom Pierogies

Scratch-Made Success

Pierogies first appeared in the U.S. in the early 1900’s when Eastern Europeans immigrated to the States. These half-moon shaped dumplings became fixtures in cities with large Polish-American populations, and they eventually evolved into a universal comfort food that can translate to any cultural flavorprofile. With modern, farm-to-table ingredients, this traditional “peasant” dish can become a top-selling item that provokes nostalgia while boosting your brand and bottom line.

Short Rib & Wild Mushroom Pierogies
Beef short rib & wild mushroom filled pierogies with fried onions, horseradish crème fraiche and glazed harvest root vegetables.
Servings
8
Servings
8
Short Rib & Wild Mushroom Pierogies
Beef short rib & wild mushroom filled pierogies with fried onions, horseradish crème fraiche and glazed harvest root vegetables.
Servings
8
Servings
8
Ingredients
Beef Short Rib & Wild Mushroom Pierogies
Pierogie Dough
Fried Onions
Horseradish Crème Fraiche
Glazed Harvest Root Vegetables
For Serving
Servings:
Units:
Instructions
Short Rib & Wild Mushroom Filling
  1. Sprinkle short ribs with salt. Heat oil in an oven-safe sauté pan over medium-high heat; add ribs and cook until browned on all sides, about 6 minutes, turning occasionally. Add remaining ingredients, except cheese; cover and braise in the oven at 400°F until beef is very tender and falling apart, about 1½ hours. Cool slightly; strain beef and mushrooms through fine-mesh sieve (discard or reserve juices for another use). Stir beef , mushroom and ½ cup cheese in a bowl; refrigerate in an airtight container up to 6 days. Makes about 2 cups.
Pierogie Dough
  1. Whisk 2 eggs, milk, sour cream and salt in a bowl; add flours, 1 cup at a time, stirring until a shaggy dough is formed. Knead dough by hand on floured work surface until smooth, about 5 minutes; wrap with plastic wrap and let rest at room temperature at least 1 or up to 3 hours. Whisk remaining egg and 1 tablespoon water in a bowl. Roll out dough to ⅛-inch thick on floured work surface; cut into 32 circles with round 4-inch cutter. Place about 1 tablespoon Short Rib & Wild Mushroom Filling in the center of each circle; brush edges of dough with egg wash. Fold dough over filling; press edges together to seal and place on flour-dusted sheet tray; wrap with plastic wrap and refrigerate up to 3 days. Makes 32 pierogies
Fried Onions
  1. Heat butter in a sauté pan over high heat; add onion and cook until golden brown, about 5 minutes, stirring occasionally. Add sherry and salt; cook until sherry is evaporated, about 1 minute, stirring frequently. Makes about 1½ cups.
Horseradish Crème Fraiche
  1. Whisk all ingredients in a bowl. Refrigerate in an airtight container up to 6 days. Makes about 1 cup.
Glazed Harvest Root Vegetables
  1. Heat honey, butter, salt and 2 cups water to a boil in a saucepan over high heat; add Harvest Medley and cook until vegetables are tender and liquid is reduced to a glaze, about 15 minutes, stirring occasionally. Refrigerate in an airtight container up to 6 days. Makes about 6 cups.
For Serving
  1. Cook 4 pierogies in boiling water until edges of pierogies are cooked through, about 5 minutes; drain. Heat ½ tablespoon butter in a sauté pan over medium-high heat; add pierogies, 3 tablespoons Fried Onions and ¾ cup Glazed Harvest Root Vegetables. Cook until pierogies are golden brown, about 5 minutes, turning occasionally. Serve pierogies garnished with 2 tablespoons Horseradish Crème Fraiche and 1 teaspoon chives.