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Pierogy Beef Stroganoff

Pierogy Beef Stroganoff

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Instead of noodles or mashed potatoes, this recipe substitutes tasty and versatile pierogies. These potato-stuffed puffs of pasta make stroganoff truly unique.


Ingredients and Steps


12 Pierogies (778), frozen

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2 cups sliced mushrooms
1 bag Slow Roasted Beef Tips and Gravy (412), thawed

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2/3 cup sour cream
1 1/2 tsp. vegetable oil


1. Heat oil in large skillet over medium heat; sauté mushrooms until tender, about 3 minutes.

2. Add beef tips to skillet; cook 13 to 15 minutes, stir occasionally.

3. Meanwhile, place pierogies in boiling water and cook for 6 to 7 minutes; drain.

4. Remove beef tips from heat; stir in sour cream.

5. Serve over cooked pierogies.

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