Eastern European Skillet

Shelley Young


This is a one skillet dish that my whole family loves! It's great to serve with a salad right after studying Eastern Europe with your kids. It's not traditional, but it's delicious. Since it's carb heavy, it sticks to your ribs too.

pinch tips: How to Grate Cheese for Easy Clean Up






10 Min


30 Min


Stove Top

Blue Ribbon Recipe

Notes from the Test Kitchen:
I loved all of the different textures in this recipe. It's a really good one pot meal. The ingredients can be kept on hand either canned or in the freezer so you can throw it together for a quick and filling meal in no time.


1 pkg
polska kielbasa or similar sausage (we use turkey kielbasa)
1 medium
yellow onion
1 can(s)
frank's kraut (or similar amount of bagged kraut)
fist-sized yukon gold potatoes
1 box
or a dozen homemade pierogies
4-5 slice
(preferably thin slices) swiss cheese
salt and pepper to taste

Directions Step-By-Step

Slice the onions into thin rings, slice the potatoes into thin slices and then in half, slice the kielbasa. In a large, cast iron skillet, heat fat of your choosing on medium heat and saute onions and potatoes until cooked and slightly golden. Add pepper and a small amount of salt as they cook.
Push cooked potatoes to the side and add frozen pierogies and a little more oil or butter. Cook for 4 minutes with a lid on. Turn the pierogies and mix with the potatoes.
Add the kielbasa and stir. Cook until slightly browned and warmed or at least 4 more minutes for frozen pierogies. Homemade can be added with the kielbasa. Add the sour kraut and stir. Cook until warmed through.
Top with slices of swiss cheese and put the lid on until cheese melts. Serve from the skillet with a large green salad.

About this Recipe

Course/Dish: Casseroles
Main Ingredient: Beef
Regional Style: Eastern European
Other Tag: Quick & Easy