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Experience the ultimate fusion of Russian and Polish cuisines with this luxurious Perogy Beef Stroganoff. This sophisticated dish combines tender strips of beef striploin with earthy mushrooms and perogies, all enveloped in a rich, creamy sauce. The combination of sautéed mushrooms, caramelized onions, and garlic creates a deep, complex flavor base, while the addition of white wine adds an elegant touch. The sour cream sauce brings everything together in a silky smooth finish that’s both comforting and refined. Perfect for special occasions or when you want to transform your perogies into an elegant meal that’s sure to impress, this dish offers a delicious way to enjoy two beloved Eastern European classics in one memorable dish.
[Instructions]:
1. Heat the oil in a large sauce pan over medium-high heat. Season beef with salt and pepper.
2. Add beef and cook, stirring often until it just browns, 1 -2 minutes. Transfer to plate.
3. Reduce heat to medium and melt butter. Add mushrooms and sauté until they have released their liquid, 5-6 minutes.
4. Add garlic and onions, season with salt and pepper. Sauté for 3-4 minutes until liquid has evaporated.
5. Sprinkle four and stir until well incorporated. Add wine to deglaze pan, cook for 2-3 minutes. Add broth and bring to a simmer, about 5 mins. Stir in beef and sour cream and simmer for 5-6 minutes.
6. Bring a large pot of water to a boil. Add perogies and cook stirring occasionally for 6 mins. Drain and toss in sauce.
7. Garnish with green onions and parsley, serve immediately.
[Ingredients]:
1 bag of Holy Perogy!™
1 tbsp. oil
Salt and fresh ground pepper
1 ½ lb beef striploin (sliced ¼ inch thick crosswise)
2 tbsp. unsalted butter
8oz cremini or white mushrooms (¼ inch sliced)
1 medium red onion (thinly sliced)
1 large garlic cloves (minced)
1 tsp. all-purpose flour
¼ cup white wine
1 cup low sodium beef broth
½ cup sour cream
1 green onion (thinly sliced)
2 tbsp. Italian flat leaf parsley (finely chopped)
