Beef And Cabbage Turnovers Bierocks Recipes

BIEROCKS (GERMAN MEAT TURNOVERS)

Steps:

• Saute beef, onion and garlic, salt and lemon pepper in a large skillet over medium high heat, until beef is browned. Add cabbage, Worcestershire sauce and caraway seeds. Cook until cabbage is limp; drain liquid from mixture.
• Preheat oven to 350 degrees F (175 degrees C).
• On a lightly floured board, roll each loaf of dough into a 12 inch circle. Cut each circle into 6 wedges. Spoon cabbage/beef filling onto center of each dough piece, dividing equally. Pull three points of each wedge up to the center and pinch to seal. Place bierocks on a lightly greased cookie sheet. If desired, brush dough with melted butter or egg wash (1 egg white with 2 tablespoons water).
• Bake in preheated oven for 30 minutes, or until golden brown. Serve hot, or wrap and freeze for heating later.

BEEF AND CABBAGE TURNOVERS - BIEROCKS

Steps:

• Dissolve yeast in warm water. Stir in sugar, oil, salt, egg and 1.
• cup of the flour. Beat until smooth. Mix in enough remaining flour.
• to make the dough soft but easy to handle. Turn onto well-floured.
• surface; knead until smooth, about 5 minutes. Place in greased.
• bowl; turn greased side up. Cover; let rise in warm place until.
• double, about 1 hour.
• Cook and stir beef until light brown. Stir in cabbage, onion, water,.
• salt, caraway seed and pepper. Heat to boiling, reduce heat. Cover.
• and simmer until cabbage is tender, about 15 minutes.
• Punch down dough. Roll into a 16-inch square and cut into 1 inch.
• squares. Place about 1/4 cup filling onto the center of each square,.
• bring corners up and together, then pinch to seal. Place seam side.
• down on a greased cookie sheet. Shape into rounds. Let rise again.
• until double, about 1 hour. Preheat oven to 375°F Bake until pastry.
• is light brown, about 20-25 minutes. Brush tops with butter. If.
• desired, wrap individually and freeze. If turnovers are prepared.
• ahead and frozen, they should be covered and reheated at 350F for.
• about 20-30 minutes.

GROUND BEEF AND CABBAGE

Steps:

• Combine cabbage, tomatoes with juice, onion, Italian seasoning, salt, and black pepper in a large pot over low heat. Bring cabbage mixture to a simmer and crumble ground beef into the pot. Cover and cook until cabbage is tender and ground beef is cooked through, about 45 minutes. Stir occasionally.

BIEROCKS (GERMAN HAMBURGER- AND CABBAGE-FILLED ROLLS)

Steps:

• FILLING: In a large frying pan, cook the cabbage and onion together until the cabbage is completely softened and golden.
• This process can be hastened by adding a half-cup of water (or so) and covering the pan, but eventually cook all the liquid off before proceeding.
• Season with salt, pepper, and cayenne, if desired.
• In a separate pan, brown the hamburger.
• Season with salt, pepper, and cayenne, if desired.
• Mix the cabbage/onion with the hamburger thoroughly.
• You may complete this part of the recipe in advance,refrigerating until needed, or just before you are ready to assemble the rolls.
• DOUGH: In a large mixing bowl combine 2 cups of the flour and the yeast.
• In a saucepan heat milk, sugar, butter and salt just till warm (115-120 degrees F) and butter is almost melted; stir constantly.
• Ad to flour mixture; add eggs.
• Beat at low speed for 1/2 minute, then three minutes at high speed.
• Stir in as much remaining flour as you can mix in with a spoon.
• Turn out onto a floured surface.
• Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total).
• Shape into a ball, and place in a greased bowl; turn once.
• Cover and let rise in a warm place till double (about 1 hour).
• Punch down and cover; let rest 10 minutes.
• ASSEMBLY: Roll out the dough into a large rectangle, and a thickness of about 1/4 inch.
• Cut into squares of 3 inches by 3 or 4 inches by 4.
• By the spoonful, place some filling mixture into the center of each square, apportioning all of the mixture among the squares.
• For each, bring the two opposite corner ends of the dough square up to meet one another, then do the same with remaining ends and pinch them (all 4) together with your fingers.
• You will see that you now have open slits along the diagnals; pinch these together as well, making a seam of each.
• Water on your fingertips will facilitate them staying"glued" together.
• The end product should be a square with a seam running from each corner to the center where all four are joined.
• Set the squares on a baking sheet (if you had trouble keeping the seams closed, you can flip them over so that the seams are against the baking sheet, thereby keeping all the filling in place and making a nicer presentation).
• Let raise 30 minutes.
• Bake in a pre-heated oven at 375 °F for 30 minutes or until golden brown.

BEEF & CABBAGE MEAT PASTRY (VARIATION OF BIEROCKS OR RUNZAS)

Steps:

• To make sweet dough: In a large bowl combine the yeast, sugar and water. Mix together.
• Stir in dry milk, baking powder and shortening.
• Add flour, 1 cup at a time, mixing thoroughly after each addition. Reduce or increase flour as needed and knead until dough is elastic and not sticky.
• Clean & dry bowl. Lightly oil/grease the bowl & place dough back inside it. Turn dough to coat.
• Cover bowl with damp cloth & let rise until double in size. Punch down dough.
• To make filling (can do while dough is rising): Brown beef, sausage & onion in large skillet over medium high heat.
• Drain extra fat from meat (or place in metal colander & rinse with hot water).
• Add cabbage, mustard, salt and pepper. Cook 5-7 minutes until cabbage just starts to wilt.
• Turn heat off and add cheeses, stirring until melted.
• Preheat over to 350 degrees F.
• Divide dough into 12 equal portions.
• Flatten & roll each dough portion into a circle that this approximately 1/2 inch thick.
• Place approximately 1/2 cup of filling in center of dough round. Pull edges of dough up together in a center point to form a dough ball around the meat filling.
• Place folded-side-down on a lightly oiled/greased cookie sheet.
• Repeat with remaining dough/filling.
• Bake in preheated oven for 20 minutes or until brown.

BIEROCKS (GERMAN MEAT TURNOVERS)

Steps:

• Saute beef, onion and garlic, salt and lemon pepper in a large skillet over medium high heat, until beef is browned. Add cabbage, Worcestershire sauce and caraway seeds. Cook until cabbage is limp; drain liquid from mixture.
• Preheat oven to 350 degrees F (175 degrees Celsius.
• On a lightly floured board, roll each loaf of dough into a 12 inch circle. Cut each circle into 6 wedges. Spoon cabbage/beef filling onto center of each dough piece, dividing equally.
• Pull three points of each wedge up to the center and pinch to seal. Place bierocks on a lightly greased cookie sheet. If desired, brush dough with melted butter or egg wash (1 egg white with 2 tablespoons water).
• Bake in preheated oven for 30 minutes, or until golden brown. Serve hot, or wrap and freeze for heating later.

BEEF AND CABBAGE TURNOVERS

Steps:

• Heat butter in large sauce pan. add onion and cook gently until tender, about 5 mionutes. add meat and cook and stir until all redness disappears. add cabbage, carrot, salt, pepper, mace, worcestershire sauce and water. cover and simmer 15 minutes. uncover and continue cooking until all excess liquid cooks away. meat should be moist but not wet. cool.
• heat oven to 425 f
• roll pastry very thin into oblongs or squares (roll 1/2 at a time) and cut into 6-ince (15-cm) squares. you should be able to make 18 squares so be sure to roll very thin.
• lay the pastry squares out on the counter and top each one with 1/4 cup (60 ml) of the meat mixture. moisten 2 adjacent edges of the square with water and fold pastry over to form a triangle, pressing together along edges wtih the tines of a fork. put on large cookie sheets. beat egg yolk and water together an dbrush over tops of turnover (not on edges).
• bake 25 to 30 minutes or until very well browned. serve hot.

KRAUT BIEROCKS

Steps:

• To Make Sweet Dough: In a medium bowl combine the yeast, sugar and water and mix together; let stand 10 minutes. Stir in flour, dry milk, baking powder and shortening, then knead mixture for 10 minutes, adding as little flour as necessary. Cover bowl with a damp cloth and let rise in a warm place for 30 minutes, then knead again.
• To Make Filling: Meanwhile, brown beef, sausage and onion in a large skillet over medium high heat. Drain extra fat from skillet, then stir in cabbage, mustard, salt and pepper and cook for 5 minutes. Add cheese and cook, stirring, until cheese is melted.
• Preheat oven to 350 degrees F (175 degrees C).
• Flatten a piece of dough. Place large spoonful of meat filling onto dough and fold over to form a round bun. Lay folded-side-down in a lightly greased 9x13 inch baking dish. Repeat with remaining dough and filling.
• Bake in preheated oven for 20 minutes, or until golden brown.

BIEROCKS WITH WAGYU BEEF AND CABBAGE

Steps:

• PREPARING THE DOUGH: Place the warmed milk (80°F), egg, and sugar in the stand mixer bowl.In a separate bowl, mix together the instant yeast and bread flower. Then, add it to the bowl containing the milk. Add the salt and soft butter to the stand mixer bowl as well. Knead the mixture for 8-10 minutes on first speed until smooth dough forms.Cover the bowl of dough, and let it sit on the kitchen counter (at 75°F) to ferment for 45 minutes.
• PREPARING THE FILLING: Heat a large skillet over medium-high heat. Add in the grapeseed oil and butter. Allow the butter to melt. Once the butter is melted, add in the julienned sweet onion, and allow the onions to caramelize. Once the onions caramelize, add in the minced garlic. Cook for 3 minutes. Push the onions off to one side of the pan, and add in the Fullblood Wagyu ground beef to the other side. Allow the beef to brown while breaking up the meat with your spoon.Add in the shredded green cabbage and kosher salt. Once the cabbage is wilted down, turn off the heat. Place the contents of the pan in a large bowl, and fold in the shredded cheddar cheese. This is your filling. Place the bowl with the filling in the refrigerator, and let it cool for 30 minutes.
• PREPARING THE BIEROCKS: Divide the dough into 4 ounce portions. Roll each piece of dough into a 1/4-inch-thick circle. Place a 1/2 cup of the filling in the center of each dough circle.Bring the corners of the dough to the center, and pinch to seal like a purse. Place the filled bierocks seam-side-down on a baking sheet line with parchment paper.Using a pastry brush, brush the egg wash (1 egg beaten with 1 teaspoon of water) on the top of each bierock. Then, sprin-kle a pinch of kosher salt on each bierock. Let the bierocks proof for 25 minutes. Preheat the oven to 375°F, and cook the bierocks for 20-25 minutes until golden brown.
• FINAL STEPS: Put the bierocks on a large platter, and serve warm.Enjoy!

PAM'S BIEROCKS

Steps:

• Prepare dough: In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. Mix in sugar, margarine, egg, salt and 1/2 of the flour. Beat until smooth; add remaining flour until dough pulls together. Place in oiled bowl. Cover with foil and refrigerate for 2 hours or overnight, OR let it rise for 1 hour.
• In a large heavy skillet, brown meat. Add onion, cabbage, salt and simmer 30 minutes. Cool until lukewarm. Preheat oven to 350 degrees F (175 degrees C.) Coat a cookie sheet with non-stick spray.
• Punch down dough and divide into 20 pieces. Spread each piece of dough out on an un-floured surface and fill with approximately 2 tablespoons filling. fold dough over and seal edges. Place on prepared cookie sheet and let rise for 1 hour.
• Bake in the preheated oven for 25 minutes, or until golden brown. Brush with butter and serve.

BIEROCKS

Steps:

• For dough, in a large bowl, combine 4 cups of flour, yeast, sugar and salt; mix well and set aside. , In a saucepan, heat water, milk and butter just until butter melts. Remove from heat and cool to 120°-130°. Combine with flour mixture; add eggs. Using an electric mixer, blend at low speed until moistened then beat at medium speed for 3 minutes. By hand, gradually stir in enough remaining flour to make a firm dough. , Knead on a floured surface about 10 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; let rise again until almost doubled. , Meanwhile, for the filling, brown beef with onion, salt and pepper; drain. Mix together with cabbage; set aside. Divide the dough into fourths. Roll each piece into a 15x10-in. rectangle. Cut into 5-inch squares. Spoon 1/3 to 1/2 cup filling onto each square. Bring the four corners up over the filling; pinch together to seal. Repeat with remaining dough and filling. Place on greased baking sheets. , Bake at 375° for 30 minutes or until brown.