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Foraged Mushroom & Steak Pierogi

Rodney Strong - Foraged Mushroom & Steak Pierogi


For the dough:
2 1/2 cups flour
1/2 tsp salt
1 tsp baking powder
1 egg
1/2 cup sour cream
1/4 cup melted butter

Place the flour in a large bowl and mix in the salt and baking powder with a fork. Make a well in the center and drop in the egg. Lightly beat the egg and add in the sour cream and butter. Stir together until a shaggy dough forms. Briefly knead until dough is smooth and slightly sticky – do not overwork. Divide into two balls and wrap in plastic. Chill the dough for at least 2 hours and up to a day.

To assemble:
2 Tbsp olive oil
1 lb. beef sirloin, cut into 3/4” cubes
½ tsp kosher salt
½ tsp freshly ground black pepper
2 cups chopped mixed mushrooms, such as trumpets, chanterelles, shiitakes etc.
1 Tbsp butter
3 shallots, minced
1 teaspoon chopped fresh thyme
2 garlic cloves, finely sliced
1 tablespoon tomato paste
½ cup Rodney Strong Reserve Cabernet
2 cups chicken stock
¼ cup cornstarch
½ cup cold water
1 cup frozen petit peas
¼ cup chopped fresh parsley
1 egg, lightly beaten


Heat 1 tablespoon olive oil in a Dutch oven over med-high heat. Season beef with salt and pepper, and brown well on all sides. Set meat aside on a plate to cool; finely chop the cooked sirloin. Add 1 tablespoon olive oil to pan and heat until it shimmers. Add the mushrooms and sauté until browned. Add the butter, shallots and thyme, and toss together until aromatic. Stir in garlic and tomato paste, and cook for an additional minute. Deglaze with cabernet, scraping up any browned bits. Stir in the stock, and the chopped sirloin and bring to a boil, reduce to simmer, and cover. Whisk together cornstarch and cold water, and stir into mushroom/beef mixture. Cook until thickened; approx. 2 minutes. Remove from heat; stir in peas and parsley. Season with salt to taste. Set aside to cool. Chill before assembling.

To assemble, roll out pierogi dough to 1/16 of an inch thick. Using a 2” biscuit cutter, cut out dough into rounds. Place a generous tablespoon of filling in the center of each disk. Dab cold water on one edge and fold disks in half. Crimp edges together with a fork, or pinch together with fingers to seal. Continue with the rest of the dough. Brush with beaten egg and bake for 15-18 minutes, or until golden brown. Let cool for 10 minutes before serving.

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