21 ratings

Michael Symon’s Beef Cheek Pierogies with Wild Mushrooms and Horseradish Recipe


Michael Symon

A homemade pierogi recipe that Chef Michael Symon serves at his restaurants and during game day parties for a fun twist on traditional cheese and potato pierogies.  

Click here to see Michael Symon's Game Day Game Plan. 


For the pierogi dough:

  • 1 large egg
  • ¾ cup sour cream
  • 8 tablespoons (1 stick) unsalted butter, softened
  • 1 tablespoon chopped fresh chives
  • 1 teaspoon kosher salt
  • 2 cups all-purpose flour, plus more for rolling dough

For the beef cheeks:

  • 2 tablespoons olive oil
  • 1 ½ pounds cleaned beef cheeks
  • Kosher salt and freshly ground black pepper
  • 1 cup all-purpose flour
  • 1 red onion, sliced
  • 1 carrot, peeled and sliced
  • 2 garlic cloves, smashed with the flat side of a knife
  • ¼ cup red wine vinegar
  • 1 cup red wine
  • 4 sprigs of fresh thyme
  • 1 bay leaf
  • 2 cups chicken stock
  • 4 tablespoons (½ stick) unsalted butter
  • Seared Wild Mushrooms
  • Horseradish Crème Fraîche 


For the pierogi dough:

Work the egg, sour cream, butter, chives, and salt together by hand to form a dough. Don’t worry if the mixture is not uniform and, as with pie dough, don’t overwork it. Pour the flour onto a work surface and make a well in the center. Add the sour cream mixture and mix thoroughly with your hands until a dough forms. Wrap in plastic and refrigerate the dough for at least 2 hours or up to 2 days.

For the beef cheeks:

Preheat the oven to 325 degrees.

Heat the olive oil in a large enameled cast-iron Dutch oven over medium-high heat. Season the cheeks with salt and pepper, and then dredge them in flour, shaking off excess. Cook them in batches, turning as needed, until browned, about 6 minutes. Transfer the cheeks to a plate.

Add the onion and carrot to the Dutch oven and cook over moderate heat until softened, seasoning with salt as you do, about 7 minutes. Add the garlic and cook a minute longer. Add the vinegar, red wine, thyme, bay leaf, and chicken stock and bring to a simmer. Return the beef cheeks to the Dutch oven, then cover, and braise in the oven for 1 hour.

Lower the oven temperature to 225 degrees and cook for 4 hours, or until the meat is very tender. Remove from the over, allow to cool and then chill in the refrigerator in the cooking liquid for at least 4 hours or up to 2 days.

Remove the chilled cheeks from the liquid and shred the meat. Set aside the meat.

Strain the liquid into a saucepan and boil over high heat to reduce by two thirds. Remove from the heat and let cool until the liquid becomes gelatinous. Return the meat to the liquid and stir together.

Roll out the dough on a lightly floured work surface to a 1/8-inch thickness and cut into 3-inch rounds. Spoon 1 tablespoon of meat onto each round. Fold the dough over into half-moons and press the edges with a fork to seal them.

Bring 2 gallons of salted water to a rolling boil. Add the pierogies and wait until they float. Cook for 4 minutes, starting the timing once the pierogies float. Drain well in a colander.

To serve, heat the butter in a large skillet until it froths. Add the pierogies and cook until golden brown and hot all the way through, about 2 minutes per side. You may need to work in batches depending on the size of your pan, keeping cooked pierogies in a hot oven until ready to serve.

Serve with Seared Wild Mushrooms and the Horseradish Crème Fraîche.