Equipment Needed
- Large, deep skillet or cast-iron pan
- Slotted spoon
- Paper towels
- Measuring cups and spoons
- Box grater (if shredding cheese from a block)
Step-by-Step Instructions
We start by building our flavor base. In your large skillet over medium heat, cook the chopped bacon until it’s crisp and has rendered its fat. I use a slotted spoon to transfer the bacon bits to a paper towel-lined plate, leaving that glorious bacon grease in the pan. This is your cooking fat, and it’s packed with smoky flavor. Next, add the ground beef and diced onion to the same pan. Break up the beef with your spoon and cook until the beef is browned and the onions are soft and translucent. This usually takes about 7-8 minutes. In the last minute, stir in the minced garlic—you’ll smell its fragrance bloom instantly.
Now, it’s time to make our burger sauce. Sprinkle the flour over the cooked beef and onion mixture. Stir constantly for about a minute to cook off the raw flour taste; this will help thicken our sauce later. Then, pour in the beef broth, Worcestershire sauce, and that crucial quarter-cup of pickle juice. Scrape up any browned bits from the bottom of the pan—that’s pure flavor. Let this mixture simmer for 3-4 minutes until it thickens slightly into a glossy, savory gravy. Taste it and season with salt and pepper. I often find it needs a good crack of black pepper here.
While the sauce simmers, cook your pierogies according to the package directions for pan-frying. I’ve tried boiling them first, but pan-frying directly gives them the perfect golden, slightly crisp exterior that holds up better under the saucy topping. In a separate non-stick skillet, heat a tablespoon of oil or butter and cook the pierogies in a single layer until they are golden brown on both sides and heated through. This step adds essential texture.(See the next page below to continue…)