So this is a super easy a quick recipe that we came across in making our meal plan. We did have to make some minor adjustments to suit our family and our tastes but it was delicious all the same.

We all enjoy a good crispy and warm pierogi, so when I saw this recipe I knew we had to give a try. Its simple, easy, and would be a great one to teach young children to make or even for a college student on a budget. With the meat, veggies, cheese, and warm pierogis is a hearty and satisfying meal that could easily make it on to anyone make again list. I know it did for us! We really enjoyed not only how easy it was but how good it was too.

Ingredients

• 1 pound ground beef or Ground Turkey [which we use, and we added in 2 more pounds, family of five, so a lot of the times I increase the recipes]
• 1/2 cup chopped onion [ We used shallots instead hubby does not do well with plain onions any more]
• 1/4 cup all-purpose flour [ We used wheat flour ]
• 1/2 teaspoon Italian seasoning
• 1/2 teaspoon pepper
• 1/8 teaspoon salt
• 1 can (14-1/2 ounces) beef broth [ We use chicken stock 1 box ]
• 1 package (16 ounces) frozen cheese and potato pierogi, thawed [ **We used two small boxes and 1 bag, this was the onion and the 4 cheese ones, I actually ended up cooking them separate because one of our kids cannot have the cheese ones and the hubby can’t do the onion ones. So I followed the instructions on the packages- cooked one set in the air fryer and the other in the oven.- Next time I will opt to make ours from scratch I think]
• 2 cups frozen mixed vegetables (about 10 ounces), thawed and drained –
• 1/2 cup shredded cheddar cheese [ We used 1 cup Mozzarella]
• ADDED SPICES – These were personally added because it seemed too bland for our liking.
• 2 Tbsp. Worchester sauce
• 1 tsp paprika
• 1 tsp red pepper flakes
• 2 tsp Nature’s seasonings
• 2 Tbsp. Butter
• 1/2 cup Mexican Blend Cheese for additional topping [ optional]
• 1/4 cup Parmesan Cheese for additional topping [ optional ]

Directions

1. In a large cast-iron or other heavy skillet, cook and crumble beef with onion over medium heat until no longer pink, 5-7 minutes; drain, reserving 3 tablespoons drippings. Stir in flour and seasonings until blended. Gradually stir in broth; bring to a boil. Cook and stir until thickened, 1-2 minutes.
2. Stir in pierogi and vegetables. Cook, uncovered, until heated through, about 5 minutes, stirring occasionally. Sprinkle with cheese of your choice. [ We actually ended up plating our turkey and veggies on top of the Pierogis and mixing them there so the people with dietary issues could have their food too]

Note: I would like to say while this was easy and quick I had to make a lot of adjustments to the original recipe to add flavor and still think it would be better if I made a few more adjustments. When I make it again I will be sure to add in the rest of the changes and add in another post. But in the meantime I hope you enjoy this easy version.