Wednesday, 17 April 2013

Pasta alla Pierogi

Pasta! We eat lots of it and never get tired of it. It is so convenient for quick meals when we are busy. This version is based on the flavours of cabbage pierogies, but goes together in a fraction of the time. I'd say the yogurt or sour cream is optional, but really, it's what pulls the whole dish together and makes it really seem fairly pierogi-like so I strongly recommend that you use it. I'd also say that egg noodles are the best pasta to use, but I didn't have any. I used a small shaped dry pasta and it was fine.

The amount of mushrooms I used was sufficient, but more would have done the dish nothing but good. The onion and mushrooms get cooked separately just because of space considerations; if you think you can get them all into the pan at once you are welcome to try.

4 to 6 servings
30 minutes prep time

Pasta with the flavours of cabbage pierogis

1 large onion
250 grams (1/2 pound) button mushrooms
4 cups shredded Savoy or green cabbage
1 tablespoon mild vegetable oil
450 grams (1 pound) lean ground beef
2 teaspoons caraway seed
1/2 teaspoon salt
1/4 teaspoon ground black peppercorns
450 to 500 grams (1 pound) egg noodles or other similar pasta
2 cups sauerkraut
1 cup or more sour cream OR yogurt

Peel and chop the onion. Clean and slice the mushrooms. Chop the cabbage into fine thin shreds. Put a large pot of salted water on to boil for the pasta.

Heat the oil in a large skillet. Cook the onion and mushrooms until browned and softened, and reduced in volume quite a bit. Remove them to a dish, and crumble the ground beef into the skillet. Cook it until it is lightly browned. Add the caraway seed, lightly crushed, and the salt and pepper. Mix in well. Mix the onion and mushrooms back into the pan as well.

Meanwhile, when the water comes to a boil, add the pasta and stir well. When it has 4 minutes left to cook, add the cabbage. When they are cooked, drain them well and either add them to the skillet of beef and vegetables, or return them to the pot they were cooked in and add the beef and vegetables to the noodles, whichever seems more fitting. Mix the sauerkraut in well and heat through, stirring occasionally.

Serve with dollops of thick yogurt or sour cream.

2 comments:

Amateur Cook said...

Another classic deconstructed (pierogi) recipe. Yummy idea!

Ferdzy said...

Thanks, Amateur!