Eastern European Skillet

Shelley Young

By
@shellekc

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.


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Rating:

Comments:

Serves:

5

Prep:

10 Min

Cook:

30 Min

Method:

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.

Ingredients

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)
3-4
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

1
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.
2
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.
3
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.
4
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