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eastern european skillet

(6 ratings)
Blue Ribbon Recipe by
Shelley Young
Kansas City, MO

This is a one-skillet dish that my whole family loves. It's great to serve with a salad 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.

Blue Ribbon Recipe

We loved the different textures of this Eastern European skillet. It's a quick and filling one-pot meal that can be made in no time. Filled with potatoes, Polish kielbasa, sauerkraut, and pierogis, it's a stick-to-your-ribs and comforting dish. On top, Swiss cheese is melted and gooey. Serve with a fresh green salad for a delicious skillet meal.

— The Test Kitchen @kitchencrew
(6 ratings)
yield 5 serving(s)
prep time 15 Min
cook time 30 Min
method Stove Top

Ingredients For eastern european skillet

  • 1 md
    yellow onion
  • 3-4 md
    Yukon Gold potatoes
  • 1 pkg
    Polska kielbasa or similar sausage (13 oz)
  • salt and pepper, to taste
  • 3 Tbsp
    butter, divided
  • 1 can
    Frank's kraut or similar amount of bagged kraut, (14 oz)
  • 1 box
    frozen potato and cheddar pierogies or a dozen homemade
  • 4-5 slice
    thinly sliced Swiss cheese

How To Make eastern european skillet

  • Slice onions, potatoes, and kielbasa.
    Slice the onions into thin rings. Slice the potatoes into thin slices and then in half. Slice the kielbasa.
  • Saute onions and potatoes in a skillet.
    In a large cast iron skillet, heat 2 Tbsp of butter on medium heat. Saute onions and potatoes until cooked and slightly golden. Add pepper and a small amount of salt as they cook.
  • Saute pierogis in butter.
    Remove cooked potatoes and onions. Add frozen pierogies and another 1 Tbsp of butter. Cook for 4 minutes with a lid on.
  • Combine pierogis, potatoes, onions, and kielbasa.
    Turn the pierogies and mix them with the potatoes. Add the kielbasa and stir. Cook until slightly browned and warmed or at least 4 more minutes for frozen pierogies.
  • Stir in sauerkraut. Top with Swiss cheese and melt.
    Add the sauerkraut and stir. Cook until warmed through. Top with slices of Swiss cheese and put the lid on until the cheese melts. Serve from the skillet with a large green salad.