{"id":1747,"date":"2019-01-18T07:37:20","date_gmt":"2019-01-18T07:37:20","guid":{"rendered":"http:\/\/pelmen.com\/ca\/?p=1747"},"modified":"2025-06-23T16:06:41","modified_gmt":"2025-06-23T16:06:41","slug":"perogy-beef-stroganoff","status":"publish","type":"post","link":"https:\/\/pelmen.com\/us\/perogy-beef-stroganoff\/","title":{"rendered":"Perogy Beef Stroganoff"},"content":{"rendered":"<p><!--WPRM Recipe 1749--><\/p>\n<div class=\"wprm-fallback-recipe\">\n<h2 class=\"wprm-fallback-recipe-name\">Perogy Beef Stroganoff<\/h2>\n<p>\t<img decoding=\"async\" class=\"wprm-fallback-recipe-image\" src=\"https:\/\/pelmen.com\/us\/wp-content\/uploads\/sites\/4\/2020\/06\/Perogy-Beef-Stroganoff-150x150-1.jpg\" \/>\t<\/p>\n<p class=\"wprm-fallback-recipe-summary\">\n<div class=\"wprm-fallback-recipe-ingredients\">\n<ul>\n<li>1 tbsp. Oil<\/li>\n<li>Salt and fresh ground pepper<\/li>\n<li>1 \u00bd lb Beef striploin (sliced \u00bc inch thick crosswise)<\/li>\n<li>2 tbsp. Unsalted butter<\/li>\n<li>1  8oz pkg. Cremini or white mushrooms (\u00bc inch sliced)<\/li>\n<li>1 Medium red onion (thinly sliced)<\/li>\n<li>1 Large garlic cloves (minced)<\/li>\n<li>1 tsp. All-purpose flour<\/li>\n<li>\u00bc White wine<\/li>\n<li>1 cup Low sodium beef broth<\/li>\n<li>\u00bd cup Sour cream<\/li>\n<li>1 Green onion (thinly sliced)<\/li>\n<li>2 tbsp. Italian flat leaf parsley (finely chopped)<\/li>\n<li>Possible Toppings: Chives<\/li>\n<\/ul><\/div>\n<div class=\"wprm-fallback-recipe-instructions\">\n<ol>\n<li>Heat the oil in a large sauce pan over medium-high heat. Season beef with salt and pepper.<\/li>\n<li>Add beef and cook, stirring often until it just browns, 1 -2 minutes. Transfer to plate.<\/li>\n<li>Reduce heat to medium and melt butter. Add mushrooms and saut\u00e9 until they have released their liquid, 5-6 minutes.<\/li>\n<li>Add garlic and onions, season with salt and pepper. Saut\u00e9 for 3-4 minutes until liquid has evaporated.<\/li>\n<li>Sprinkle four and stir until well incorporated. Add wine to deglaze pan, cook for 2-3 minutes. Add broth and bring to a simmer, about 5 mins. Stir in beef and sour cream and simmer for 5-6 minutes.<\/li>\n<li>Bring a large pot of water to a boil. Add perogies and cook stirring occasionally for 6 mins. Drain and toss in sauce.<\/li>\n<li>Garnish with green onions and parsley, serve immediately.<\/li>\n<\/ol><\/div>\n<div class=\"wprm-fallback-recipe-notes\">\n\t\t\t<\/div>\n<\/div>\n<p><!--End WPRM Recipe--><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Perogy Beef Stroganoff 1 tbsp. Oil Salt and fresh ground pepper 1 \u00bd lb Beef striploin (sliced \u00bc inch thick crosswise) 2 tbsp. Unsalted butter 1 8oz pkg. Cremini or white mushrooms (\u00bc inch sliced) 1 Medium red onion (thinly sliced) 1 Large garlic cloves (minced) 1 tsp. All-purpose flour \u00bc White wine 1 cup [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":5212,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wpupg_custom_link":[],"wpupg_custom_link_behaviour":["default","default","default","default","default"],"wpupg_custom_image":["https:\/\/pelmen.com\/us\/wp-content\/uploads\/sites\/2\/2020\/07\/Perogy-Beef-Stroganoff-300x300-1-1.jpg","https:\/\/pelmen.com\/us\/wp-content\/uploads\/sites\/2\/2020\/07\/Perogy-Beef-Stroganoff-300x300-1-1.jpg","https:\/\/pelmen.com\/us\/wp-content\/uploads\/sites\/2\/2020\/07\/Perogy-Beef-Stroganoff-300x300-1-1.jpg","https:\/\/pelmen.com\/us\/wp-content\/uploads\/sites\/2\/2020\/07\/Perogy-Beef-Stroganoff-300x300-1-1.jpg"],"wpupg_custom_image_id":[0,0,0,0]},"categories":[163,1],"tags":[],"_links":{"self":[{"href":"https:\/\/pelmen.com\/us\/wp-json\/wp\/v2\/posts\/1747"}],"collection":[{"href":"https:\/\/pelmen.com\/us\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/pelmen.com\/us\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/pelmen.com\/us\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/pelmen.com\/us\/wp-json\/wp\/v2\/comments?post=1747"}],"version-history":[{"count":2,"href":"https:\/\/pelmen.com\/us\/wp-json\/wp\/v2\/posts\/1747\/revisions"}],"predecessor-version":[{"id":5211,"href":"https:\/\/pelmen.com\/us\/wp-json\/wp\/v2\/posts\/1747\/revisions\/5211"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/pelmen.com\/us\/wp-json\/wp\/v2\/media\/5212"}],"wp:attachment":[{"href":"https:\/\/pelmen.com\/us\/wp-json\/wp\/v2\/media?parent=1747"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pelmen.com\/us\/wp-json\/wp\/v2\/categories?post=1747"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pelmen.com\/us\/wp-json\/wp\/v2\/tags?post=1747"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}