Smothered Perogy Skillet Dinner

Aaaaand this is barely a recipe, I know, but the rain has finally started here, and this easy, tasty dish feels oh-so-autumnal. Essentially, this is just a tweaked version of my all-purpose smothering sauce (mostly used for pork chops) re-purposed for perogies. For the hardcore and badass, or (badcore and hardass), make your own perogies (and wieners!) from scratch. Feel better? And then send me a picture, please! You can substitute kielbasa/kobasa for the european wieners if you like.

Smothered Perogy Skillet Dinner
Serves two greedy people

3 European wieners, sliced into chunky coins
18 bite-sized perogies, any filling you like (I used potato/cheddar/onion)
1 cup diced onion
1 tablespoon butter
3/4 cup Mediterranee yoghurt (plain)
1 teaspoon dijon mustard
2 tablespoons unbleached flour
3/4 to 1 cup chicken or mushroom stock/broth (at room temperature)

Saute the onions in the butter in a large skillet. Add the wieners and stir and saute until they pick up some colour. Lay the perogies (still frozen is fine) in a single layer throughout the pan.

Combine the yoghurt, mustard, flour, and stock (whisking really well) in a measuring cup, blending until smooth. Pour the sauce over the perogies and wieners, turn the heat to low (or move to an oven at 325F) and cook (covered) for 25 minutes. Stirring occasionally if you are going the stovetop route helps you keep an eye on the liquid level - if it's thickening too much, and not looking "saucy", just add a little water, a couple of tablespoons at a time, and stir it through. Fork-test a perogy (they should be tender), and dish up with plenty of black pepper.

We served this with a big tossed salad chock full of vegetables, to compensate for the lack thereof in the recipe.

Not a fan of wieners OR kielbasa? Fat slices of mushroom would be a great vegetarian switch-out.