with Mushroom Sauce
To be served with Bistro Charlotte Saurkraut Pierogi
1 box Bistro Charlotte Kraut and Mushroom Pierogi.
Put in boiling water, lower heat to medium, cook for 4-5 min. Drain with a spatula, put on the plate, let cool.
2 tbs butter or olive oil
2-4 shallots mince
2 cups mushroom of your choice
1- 1 1/2 cup beef broth
11/2 tbs dill
11/2 tbs all purpose flour
Dash of heavy cream
In a medium size skillet sautéed mushrooms and shallots over butter, season with salt and pepper. Cook until soft for about 5" and most of the liquid is evaporated. Stir in broth and dill, whisk in the flour until smooth.
Bring mixture to boil, reduce heat to simmer and cook until thicken. Finish with a dash of heavy cream and whisk again until smooth