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Looking for a quick weeknight dinner? My favorite weeknight meals are ones that can be made in one pan, like this recipe for Smothered Pierogies and Kielbasa Skillet.
My mother recently gave me her old cast iron skillet, so I have been enjoying making one dish recipes. This recipe features potato filled pierogies cooked with vegetables and sausage for an all in one stove top casserole.
Last weekend I visited the Farmer’s Market and found a stall selling fresh homemade pierogies, so I had to buy some for the family. I bought the Potato Cheddar Bacon flavor, but I am sure any type would be delicious with the recipe, and next time I want to try the saurkraut filled pierogi!
This recipe seems like it has a bunch of ingredients, but it is quick to put together. Basically I just fried up some veggies in the skillet with kielbasa, added the pierogi and topped it all off with a little bit of cheese. I used mushrooms, onions and peppers for the veggies, but things like zucchini would be another great addition. When I posted the picture on Instagram someone recommended adding broccoli too, which I would love but my kids would not!
This recipe could be ready even more quickly if you cooked the veggies and pieorgi in separate pans simultaneously and then combined them at the end. Then it would be a 15 minutes meal! But I’d rather take a little longer and wash fewer dishes.
Smothered Pierogies and Kielbasa Skillet
- 1 Tablespoon butter
- 1 onion, minced
- 1 yellow pepper, chopped
- 8 oz mushrooms, chopped
- 8 oz Polish Kielbasa, sliced
- 2 cloves garlic, minced
- 1 teaspoon Herbes de Provence
- salt and black pepper to taste
- 1 Tablespoon butter
- 10 Pierogies
- 1/2 cup shredded cheddar cheese
- Heat a cast iron skillet over medium heat melt the butter. Saute the onion, peppers, mushrooms and kielbasa for 5 minutes.
- Add the minced garlic, Herbes de Provence, salt and pepper. Cook for aanother 2 minutes. Then scrape the entire contents of the pan into a bowl and cover it with foil to keep it warm while you cook the pierogies.
- In the same skillet, cook the pierogies according to the directions for pan frying. Mine were cooked for about 6 minutes on each side.
- Once the pierogies are cooked add the kielbasa mixture back to the skillet and stir it well.
- Cook for 5 more minutes, and then top with the cheese, turn off the heat and let it sit for a minute or two to melt the cheese.
Nutrition facts are estimates.
Amount Per Serving: Calories: 486Saturated Fat: 12gCholesterol: 69mgSodium: 639mgCarbohydrates: 8gFiber: 1gSugar: 2gProtein: 14g
4 thoughts on “Smothered Pierogies & Kielbasa Skillet”
Sounds so good and a little different. Thank you.
This looks delicious!
Making it now since it sounds good. Will update after we eat
Came back to update. Didnt have herbs de province so i substituted some Italian seasoning and garlic salt. I also cooked the veggies first and then the kielbasa in 2 batches and put the meat ontop of the veggies while i cooked the perogies and after they were flipped i added everything back to the pan. Super freaking fabulous and i should have doubled the recipe!