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eastern european skillet

(6 ratings)
shellekc avatar
Blue Ribbon Recipe by
Shelley Young
@shellekc
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.
    1
    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.
    2
    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.
    3
    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.
    4
    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.
    5
    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.
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