1 pound ground beef chuck
½ cup chopped onion
¼ cup flour
1 can (14.5 oz) beef broth
1 package (approx 16 oz) frozen cheese & potato pierogies, thawed
2 cups frozen mixed vegetables, thawed and drained
½ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon Italian seasoning
½ cup shredded cheddar cheese
In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain, reserving 3 tablespoons drippings.
Sprinkle flour over beef and drippings; stir until blended. Gradually add beef broth. Bring to a boil; cook and stir 2 minutes or until thickened.
Stir in the pierogies, vegetables and seasoning. Cook, uncovered, for 4-5 minutes or until heated through. Sprinkle with cheese and serve immediately.
From prep to table 30 minutes