Beef filling for pierogi – Farsz z mięsa wołowego

You may already have some boiled beef – if so, go to filling directly. If not, you need to cook the soup stock and extract the meat from it.

for filling:

• some boiled (or roasted, if you have some left over)  beef
• some leftover veggies (i.e. cabbage) from stock-making (option)
• 1 cup of stock (or water, if stock not readily available)
• 1 large onion, chopped finely
• 2-3 cloves of garlic, chopped finely (option)
• 2 tbsp of oil
• salt
• pepper
• spices (I use marjoram)

for serving

• some bacon bits, smoked side of pork, fried in small bots with onions

1. When cool enough cut the meat in cubes and press through the meat grinder or mash with the food processor.
2. Process recovered cabbage the same way.
3. Brown the onion in oil on a large frying pan.
4. Add garlic, if using.
5. Add meat mash and slowly heat it up, mixing with the onion.
6. Add some  or the reserved stock (or water), so that the mixture is not dry (but not runny!!!)
7. Add spices to taste – usually salt is essential, pepper recommended, and marjoram if desired
8. When the mass is uniform in texture and spiced adequately, set aside or place in a bowl
9. When the filling cools down to room temperature – you can start rolling out the dough.