Recipe - Pierogi Z Miesem

2 cup Beef roast; chopped leftover
or boiled beef
1 sl Stale bread; moistened in
milk
Salt and pepper to taste
1 tablespoon Butter
1 md Onion; minced
1 tablespoon Beef stock; (opt) (1 to 2)
or any flavor
One half Stick butter; melted
Parmesan cheese for
sprinkling
Dough:
2 cup Flour
1 lg Egg; or 2 small
Few tsp water

Chop the meat very fine, combine with bread and season. Cook minced onion
in butter until light goldenbrown and add to meat mixture. If meat is
lean, add a little meat stock so that stuffing will not be too dry.

Make dough, mixing flour, eggs and water together well. Work until firm.
Roll into a very thin sheet. Cut into 3inch squares.

Fill each pocket with a little of the stuffing, taking care to pinch edge s
securely together. Cook in boiling salted water until pockets swim to the
surface. Drain, arrange in dish for serving, add the melted butter and
sprinkle generously with Parmesan cheese. Excellent as luncheon dish or
with clear soups.
From: BreadBakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe

Recipe By : From: PMCiesla@aol.com