Instructions
1.
Heat the oil in a large sauce pan over medium-high heat. Season beef with salt and pepper.
2.
Add beef and cook, stirring often until it just browns, 1 -2 minutes. Transfer to plate.
3.
Reduce heat to medium and melt butter. Add mushrooms and sauté until they have released their liquid, 5-6 minutes.
4.
Add garlic and onions, season with salt and pepper. Sauté for 3-4 minutes until liquid has evaporated.
5.
Sprinkle four and stir until well incorporated. Add wine to deglaze pan, cook for 2-3 minutes. Add broth and bring to a simmer, about 5 mins. Stir in beef and sour cream and simmer for 5-6 minutes.
6.
Bring a large pot of water to a boil. Add perogies and cook stirring occasionally for 6 mins. Drain and toss in sauce.
7.
Garnish with green onions and parsley, serve immediately.
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ingredients
1 bag of Holy Perogy!™ 1 tbsp. Oil Salt and fresh ground pepper 1 ½ lb Beef striploin (sliced ¼ inch thick crosswise) 2 tbsp. Unsalted butter 1 8oz pkg. Cremini or white mushrooms (¼ inch sliced) 1 Medium red onion (thinly sliced) 1 Large garlic cloves (minced) 1 tsp. All-purpose flour ¼ White wine 1 cup Low sodium beef broth ½ cup Sour cream 1 Green onion (thinly sliced) 2 tbsp. Italian flat leaf parsley (finely chopped)Possible Toppings
Chives
