Perogy Supper Skillet

In a large skillet, scramble-fry ground meat at medium high heat until no longer pink. Add onion and celery. Cook until onions and celery are tender. Add flour and spices. Stir well. Add bouillon powder to hot water and pour over meat mixture. Stir well to combine. When mixture starts to thicken, turn to medium low heat and add vegetables and perogies. Cover and cook about 10 minutes or until vegetables and perogies are hot and heated through. Serve.

Helpful tip:

To make things easier, I take out the ground meat and the perogies from my freezer the night before I want to make this for supper and let it thaw in the fridge overnight. To thaw the vegetables, I put the frozen vegetables in a colander sitting in a bowl of warm water while I am cooking the meat. By the time I am finished cooking the meat, the vegetables are thawed and ready to add.