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Pierogi Sauerkraut and Mushroom Filling


Serving Size : 4

2 1/2 cups sauerkraut
water, boiling
1/2 cup onion, chopped
4 ounces mushrooms, sliced
1/4 teaspoon pepper
1 hard-boiled egg, chopped
2 tablespoons sour cream

Cook sauerkraut about 20 mins in saucepan. In frying pan, sautée onion and mushrooms in butter. Stir in sauerkraut and pepper. Fry until sauerkraut is golden. Add chopped egg and sour cream. Mix.




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