Perogies with Creamy Bacon Sauce

Perogies with Creamy Bacon Sauce
Perogies with Creamy Bacon Sauce

So funny! Just finished doing the dishes after throwing together an easy, peasy, super quick Perogy thing that we do and I no sooner sat down when I received a text from my daughter, “Remember that perogy sauce that Aunty Sabine used to make? With bacon and white sauce, I think. Do you have the recipe? Have a craving.”
Now I don’t really remember exactly how Aunty Sabine used to make it but I remember the basics; admittedly, I don’t make it all that often …probably because, well, for a few years there we lived in Australia and you can’t get perogies over there. Yes, yes, I could have made them from scratch but the one and only time I ever did that, they didn’t turn out ….at all! Floury, goopey mess, is what they were. So I leave perogy making to the experts: Potato and Cheddar or Potato and Onion for myself and I am sure my family would love the Bacon ones!
Now Aunty Sabine used back bacon, and I have a few times but more often than not I had regular bacon on hand  and that works just as well. Tonight I even subbed in sliced ham!
Alright, without further ado….

1/2 lb Bacon, chopped (or Back Bacon or Sliced Ham)
1 Onion, thinly sliced
1 – 2 cloves Garlic, minced
2 cups Whipping Cream
1 Tablespoon Sugar
1 Tablespoon Vinegar

Perogies, cooked according to package directions

In a deep skillet, fry bacon.
Once bacon is half cooked, add in onion and garlic and continue cooking until bacon is slightly crispy.
Pour in whipping cream; add vinegar and bring to a boil.
Reduce heat to medium – low until reduced and slightly thickened.
Serve over prepared Perogies.


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