Beef Bourguignon Pierogies with Sour Cream

**Make the Pierogi Dough:** In a large bowl, combine the flour and salt. Make a well in the center and add the egg and oil. Gradually add the warm water, mixing until a dough forms. Knead on a lightly floured surface for 5-7 minutes, until smooth and elastic. Wrap the dough in plastic wrap and let it rest for at least 30 minutes.

**Prepare the Beef Bourguignon Filling:** In a large skillet or Dutch oven, cook the bacon over medium heat until crisp. Remove the bacon and set aside, reserving the bacon fat in the pot. Season the beef with salt and pepper. Working in batches, brown the beef in the bacon fat, then remove and set aside.

Add the onion, carrots, and celery to the pot and cook until softened, about 5-7 minutes. Add the garlic and cook for 1 minute more. Stir in the tomato paste and flour, and cook for 1 minute.

Gradually pour in the red wine, scraping up any browned bits from the bottom of the pot. Add the beef broth, bay leaf, and thyme. Bring to a simmer, then return the beef and bacon to the pot. Cover and simmer for 2-2.5 hours, or until the beef is very tender.

While the beef is simmering, melt the butter in a separate skillet. Add the mushrooms and cook until browned and softened, about 5-7 minutes. Add the mushrooms to the beef bourguignon during the last 30 minutes of cooking.

Once the beef is tender, remove the bay leaf and shred the beef with two forks. If the sauce is too thin, simmer uncovered for a few minutes to reduce it. Let the filling cool completely before filling the pierogies.

**Assemble the Pierogies:** On a lightly floured surface, roll out the dough to about 1/8-inch thickness. Use a 2-3 inch cookie cutter or glass to cut out circles. Place a spoonful of the beef bourguignon filling in the center of each circle.

Fold the dough over to form a half-moon shape, and press the edges firmly together to seal. You can also crimp the edges with a fork for a decorative touch.

**Cook the Pierogies:** Bring a large pot of salted water to a boil. Gently drop the pierogies into the boiling water, a few at a time. Cook for 3-5 minutes, or until they float to the surface and are cooked through.

Remove the pierogies with a slotted spoon and drain well.

**Serve:** Serve the pierogies hot, topped with a dollop of sour cream.