I don't think it stopped raining hardly all day.  It wasn't hard rain,  just a nice soaking rain.  I'm sure my husband can hear the grass growing.  (It's not a favorite job to do.)  It'll have to be mowed this weekend.  

My cousins in Pittsburgh introduced us to Pierogi's several years ago.  It's kind of a Polish dumpling.  The most traditional way to make them are to saute in butter and onions.  I'm down with that.  

I found recipe (on Pinterest of course) that includes Pierogis.  It reminded us of a shephard's pie substituting the pierogis for the mashed potatoes.    Another reason I like it was because it was fast and easy to make.  

Pierogi Beef Skillet

• 1 pound ground beef
• 1/2 cup chopped onion
• 1/4 cup all-purpose flour
• 1/2 teaspoon Italian seasoning
• 1/2 teaspoon pepper
• 1/8 teaspoon salt
• 1 can (14-1/2 ounces) beef broth
• 1 package (16 ounces) frozen cheese and potato pierogi, thawed
• 2 cups frozen mixed vegetables (about 10 ounces), thawed and drained
• 1/2 cup shredded cheddar cheese

• In a large cast-iron or other heavy skillet, cook and crumble beef with onion over medium heat until no longer pink, 5-7 minutes; drain, reserving 3 tablespoons drippings. Stir in flour and seasonings until blended. Gradually stir in broth; bring to a boil. Cook and stir until thickened, 1-2 minutes.
• Stir in pierogi and vegetables. Cook, uncovered, until heated through, about 5 minutes, stirring occasionally. Sprinkle with cheese.

Doesn't this just sound super easy?  It is.  There wasn't so much seasoning so I added my own.  I'm a Penzey's Spices person, so I just added some of their special blends.  

The recipe is from Taste of Home.  So, you know it will be pretty good.  Pierogi Beef Skillet 

Stampin' Always,

Cheryl, HomeStyle Stamper