Recipe Ingredients
- 1 box Mrs. T's® Classic Onion Pierogies
- 2 cups mini frozen meatballs
- 2 1/2 cups mushrooms, sliced
- 4 cloves of garlic, crushed
- Olive oil
- 7 tablespoons butter
- 1/4 cup flour
- 3 cups low-sodium beef broth
- 3 teaspoons Worcestershire sauce
- 3 teaspoons Dijon mustard
- Salt, to taste
- Black pepper, to taste
- 1/4 teaspoon onion powder
- Fresh thyme, to taste
Recipe Directions
- Slice mushrooms and crush garlic.
- Sauté pierogies in olive oil on medium heat for 16 minutes, flipping halfway to cook them evenly on each side. Set aside for later.
- In the same pan, melt 2 tablespoons of butter with a drizzle of olive oil. Add the crushed garlic and sliced mushroom and sauté on medium low heat for 7 minutes. Set aside for later.
- In the same pan, melt 3 tablespoons of butter and whisk in flour. Cook on medium-low heat for 10 minutes, whisking throughout.
- Whisk in the beef broth and add Worcestershire sauce, Dijon mustard, salt, pepper, onion powder, and fresh thyme. Add in the sautéed garlic and mushrooms, along with frozen meatballs. Cook on medium-low heat until meatballs are fully cooked through, about 10 minutes.
- Plate the pierogies and top with the meatballs and mushroom gravy.
