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Pierogi Fillings, Meat beef, breakfast, groundmeat, mushrooms, pasta polish 1 1/2 lb ground beef or ground beef and pork 2 large onions (finely chopped) 1/2 lb butter, divided 1 salt and pepper to taste 1 cup chopped mushrooms (optional) 4 tablespoon sour cream (optional) Saute meat in 1/3 of butter till almost fully cooked. (Meat should not be overcooked.) Drain. Use balance of butter and saute onion till crystal clear. Add meat, seasonings and optional ingredients to taste. Let mixture cool. Shared By: Pat Stockett Asbury Park Press These recipes come from Chef Joseph a local teacher and chef. Yield: 12 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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