Polish Stir Fry

I feel like I am going to get a lot of comments about this recipe because it is not an authentic Polish recipe. If you feel the need to comment please note that I am already coming clean that this Polish Stir Fry is NOT AN AUTHENTIC POLISH RECIPE. Now that we have that clear let me tell you that this Polish Stir Fry is authentically delicious. Not only is it tasty, it is easy and perfect for cozy weather and busy weeknight dinners. This is one of Mr. Tipsy’s most favorite recipes and I love making it because it is fast. For this Polish Stir Fry you will need to use pierogis. If you are not familiar, pierogis are Polish style dumplings that are filled with different ingredients like mashed potatoes, mushrooms, a sweet farmers cheese and sauerkraut. I live in Chicago so I have access to lots of Polish delis and grocery stores. If you do not have access to this type of ethnic cuisine there are some frozen pierogis that big stores like Walmart sell. One brand that is decent is called Mrs. T’s. You can use those or any other frozen brand of pierogi for this Polish Stir Fry. If you are in the Chicagoland area I love the homemade pierogis from Tony’s Fresh Market and from Shop & Save Markets. If you absolutely cannot find pierogis for this recipe you can make the recipe and instead of the pierogi you can toss the other ingredients with boiled egg noodles. It will be good this way but pierogis really make this special.

For the Polish Stir Fry you will need the following ingredients:

• 12 to 14 cooked pierogi, any variety. I used potato and cheese.
• 4 strips of bacon, diced
• 1 medium yellow onion, diced
• 1 1/2 C of sliced mushrooms
• 1 package of Eckrich Smoked Kielbasa
• 4 T of Butter
• Dried Parsley or Dill
• Sour Cream

The recipe is quite simple, the only thing that may seem a little complicated is frying each component separately and then adding it all together at the end. Trust me, it is worth the few extra steps to make this Polish Stir Fry delicious.

1. Add a little butter to a skillet and add your diced bacon. Cook the bacon until it is super crispy and crumbled. Remove the bacon from the pan and set it aside.
2. If there is a lot of bacon grease you may want to wipe the pan out a little with a paper towel but leave some bacon grease for the next steps.
3. Add a tiny bit more butter to the pan and add your onions, cook them on low and slow until they are browned up well, then add your mushrooms.
4. I like to cook my mushrooms really well until they are almost crispy, you can cook your mushroom to your desired level of cooked. When the mushrooms and onions are golden brown remove them from the pan and set aside.
5. Take your Polska Kielbasa and slice it into 1/2 inch circles or even quarter the slices, especially if you are feeding small kids. Add a little bit of butter to the pan and cook the sausage until it is heated through.  I like to get mine a little crispy. Remove from pan.
6. Add the rest of the butter and add your pierogi. Do not crowd the pan, you may have to cook these in batches. I like to get both sides of my pierogi golden brown and then I cover the pan for a few minutes to heat the inside.
   1. Remeber to thaw your pierogis before cooking them if you buy them frozen.
7. When the pierogis are browned and warm on the inside, add all your other ingredients back to the pans and slowly toss it all together until everything is well combined and warmed through.
8. Serve on a plate or bowl and top with a dollop of sour cream and a sprinkle of dill and or parsley and some black pepper.

This recipe only takes about 20 minutes to prepare. Frying up everything separately does take up a little bit more time but it is worth it for the finished product. I have thought about adding kraut to this recipe and if you decided to do this you can cook that up with the mushrooms and onions.

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Polish Stir Fry

Ingredients

• 12 to 14 cooked pierogi, any variety. I used potato and cheese.
• 4 strips of bacon, diced
• 1 medium yellow onion, diced
• 1 1/2 C of sliced mushrooms
• 1 package of Eckrich Smoked Kielbasa
• 4 T of Butter
• Dried Parsley or Dill
• Sour Cream

Steps

1. Add a little butter to a skillet and add your diced bacon. Cook the bacon until it is super crispy and crumbled. Remove the bacon from the pan and set it aside.
2. If there is a lot of bacon grease you may want to wipe the pan out a little with a paper towel but leave some bacon grease for the next steps.
3. Add a tiny bit more butter to the pan and add your onions, cook them on low and slow until they are browned up well, then add your mushrooms.
4. I like to cook my mushrooms really well until they are almost crispy, you can cook your mushroom to your desired level of cooked. When the mushrooms and onions are golden brown remove them from the pan and set aside.
5. Take your Polska Kielbasa and slice it into 1/2 inch circles or even quarter the slices, especially if you are feeding small kids. Add a little bit of butter to the pan and cook the sausage until it is heated through.  I like to get mine a little crispy. Remove from pan.
6. Add the rest of the butter and add your pierogi. Do not crowd the pan, you may have to cook these in batches. I like to get both sides of my pierogi golden brown and then I cover the pan for a few minutes to heat the inside.
   1. Remeber to thaw your pierogis before cooking them if you buy them frozen.
7. When the pierogis are browned and warm on the inside, add all your other ingredients back to the pans and slowly toss it all together until everything is well combined and warmed through.
8. Serve on a plate or bowl and top with a dollop of sour cream and a sprinkle of dill and or parsley and some black pepper.

This recipe is comfort food at its best. Everyone is going to love this recipe. This Polish Stir Fry is also great for feeding a crowd or for a pot luck party. Feel free to use any pierogi variety you choose and any brand of smoked polish sausage. The Eckrich is already cooked so it makes for a quick prep but you can use fresh Polish sausage as well if you have a little more time to cook. To make this a complete meal add a fresh cucumber and vinegar salad to serve with it. I hope you make this recipe and love it as much as we do. Thank you for reading and happy eating!

Love, Tipsy

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