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MICHAEL SYMON Braised Beef Pierogies with Fresh Horseradish

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  • 4 cups shredded pot roast (cooled)
  • 8 ounces cream cheese (softened)
  • 1/2 cup finely sliced chives
  • pierogie dough (recipe below)
  • 2 eggs (beaten with 2 tablespoons of water)
  • 2 tablespoons unsalted butter
  • 1 yellow onion (thinly sliced)
  • freshly grated horseradish (to garnish)
  • kosher salt and freshly ground black pepper


  • 1 large egg
  • 3/4 cup sour cream
  • 8 tablespoons unsalted butter (softened)
  • 1 tablespoon chopped chives
  • 1 teaspoon kosher salt
  • 2 cups all-purpose flour (plus more for dusting)
  • In a medium bowl, combine the shredded pot roast with the softened cream cheese and chives. Refrigerate until ready to use.
  • Roll the rested pierogie dough out on a lightly floured surface to an 1/8-inch thickness. Using cookie cutters, cut 3-inch rounds out of the dough. Working with 1 or 2 pieces of dough at a time, brush each round with egg wash. Spoon 2 tablespoons of the meat mixture onto each round. Fold the dough over into a half moon shape, pressing the edges with a fork to seal them. Refrigerate or freeze on parchment-lined sheet trays until ready to use.
  • Bring a large pot of salted water to a boil. Add the pierogies and wait until they float, cook for 3-4 minutes. Drain well.
  • Meanwhile, heat the butter in a large skillet until it froths. Add the onions and a large pinch of salt and cook until tender and slightly caramelized. Add the pierogies to the onions and cook until golden brown and hot all the way through, about 2 minutes per side.
  • To serve, add the pierogies to a plate or a platter along with some of the onions and some freshly grated horseradish over the top.
  • For the Dough: work the egg, sour cream, butter, chives and salt together by hand to form a batter. Pour the flour onto a work surface and make a well in the center. Add the sour cream mixture and mix thoroughly with your hands until a dough forms. Wrap in plastic wrap and rest in the refrigerator for at least 2 hours or up to 2 days.
  • Tips:
    – The dough can be made in your stand mixer. Cream the first 5 ingredients using the paddle attachment. Switch to the dough hook and add the flour. The dough should pull away from the sides of the bowl and begin to climb the hook.
    – If you don’t have round cookie cutters, use the bottom of a juice glass to help cut out even circles.
    – When you add the pierogies to the hot pan, sauté until slightly crisped.
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