Title: Pierogi Fillings, Meat
Categories: Poland Pasta
Yield: 12 Servings

1 1/2	lb	Ground beef or ground beef and pork
2	lg	Onions (finely chopped)
1/2	lb	Butter, divided
		Salt and Pepper to taste
1	c	Chopped mushrooms (optional)
4	tb	Sour cream (optional)

Saute meat in 1/3 of butter till almost fully cooked. (Meat should not be overcooked.) Drain. Use balance of butter and saute onion till crystal clear. Add meat, seasonings and optional ingredients to taste. Let mixture cool.

Shared By: Pat Stockett Asbury Park Press These recipes come from Chef Joseph a local teacher and chef.

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