This has become one of my favorite meatless meals. Luckily I can say the same thing for my husband. He is a big meat eater but he said this is one of his favorite meals sans meat.
The original recipe called for Homemade Potato-Cheese Pierogi but honestly I do not have the time for that and these days there are perfectly good already made pierogi in the store.
The sauce really makes the dish anyways and it was so simple to throw together.
For the pierogi I boiled it in water until it floated to the top and then I cooked them in a skillet with a couple pads of butter until golden brown on both sides.
Sour Cream Garlic Chive Sauce
3 tablespoons butter
2 cloves garlic, finely chopped - I used way more because I love Garlic!
2 tablespoons flour
1-3/4 cup chicken broth (either homemade or low-sodium) – I used half chicken and half veggie broth.
1/2 teaspoon salt
1/4 teaspoon white pepper
1/4 cup sour cream
1/3 cup chives
Heat the butter in a large pan over medium heat. Add the garlic and cook, stirring constantly until it softens and begins to turn a very light golden color. Be careful not to allow it to crisp or brown. Add the flour, and continue stirring until it is well incorporated into the butter and garlic. Continue cooking, stirring constantly, until the flour begins to turn golden yellow.
Gradually begin stirring in the chicken broth, blending it with the flour mixture until the sauce is smooth, creamy and thickened. Add the salt and pepper, taste and adjust the seasoning if necessary. Whisk in the sour cream and blend until smooth. Add the fresh chives just before serving.
Makes 2 cups