1 to 2 pkgs. beef cubes (stew meat)
1 egg
1 c. water
3 1/2 to 4 c. flour
Dash of salt
butter (opt.)

MEAT: Brown and cook beef cubes approximately 2 hours in a large covered saucepan with 2 cups water. (Add water as necessary while cooking.) Grind meat while still warm if possible, so meat packs together in little handfuls (if meat is cold, add egg to help it stick together).

DOUGH: Combine water, egg and salt. Fold in flour 1 cup at a time and mix with your hands. The dough should become soft, but not sticky (if sticky, add a little flour).

Sprinkle flour on table, knead dough until smooth (avoid over handling). Roll dough out on table with a floured rolling pin until dough is thin (but not too thin where you cannot pick it up). If dough starts to stick to the table, place some flour underneath.

Take a small handful of the meat mixture, place on dough a little in from the edge. Fold dough over the meat and with a large mouth glass (rim has been dipped into flour), place glass over dough with meat and cut. Pinch ends of dough together, place on floured plate (DO NOT STACK!). Continue on until all the meat is used.

After all Pierogies are made, boil large saucepan of water. Place Pierogies in boiling water for approximately 8 minutes (or until they float). Serve with melted butter and salt and pepper over top. Alternatively, after boiling, place the Pierogies in a frying pan with onions, garlic and butter and cook another 5 minutes and serve. Final alternative, after boiling, top the Pierogies with gravy and salt and pepper and serve.