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Meat Filling For Periogies

lamb, polish, pork, russian, ukrainian

1 lb cooked, ground pork or about 4 cup; s of meat
1 onion, medium, chopped
1/2 teaspoon salt
1 beef,lamb, or veal
2 tablespoon butter or margarine
2 eggs, beaten
1/2 teaspoon black pepper, freshly ground

Use a grinder or food processor, fitted with a metal blade, process meat. Do not puree or process too fine. Melt butter or margarine in a large skillet. Add onion; saute over medium heat until tender. Stir in meat and eggs. Saute over medium heat about 5 minutes. Season with salt and pepper. Let cool before filling pierogies. Makes about 4 cups or enough to fill 40 to 45 Pies. Recipe by Marianna Olszewska Published in HPBooks "POLISH COOKING" ISBN0-89586-272-7

Yield: 40 servings

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