Heat a cast iron skillet over medium heat melt the butter. Saute the onion, peppers, mushrooms and kielbasa for 5 minutes.
1 Tablespoon butter, 1 onion, 1 yellow pepper, 8 oz mushrooms, 8 oz Polish Kielbasa
Add the minced garlic, Herbes de Provence, salt and pepper. Cook for another 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.
2 cloves garlic, 1 teaspoon Herbes de Provence, salt and black pepper to taste
In the same skillet, cook the pierogies according to the directions for pan frying. Mine were cooked for about 6 minutes on each side.
10 Pierogies
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.