RUNZAS (BIEROCKS)
My mother-in-law introduced me to this and it kinda stuck. I am from Iowa, now in Kentucky, and the only way I can get this is by making it at home.
Provided by Krista Tank
Categories Main Dish Recipes Savory Pie Recipes Beef Pie Recipes
Time 1h20m
Yield 9
Number Of Ingredients 6
Steps:
- Thaw out frozen bread dough; cut each roll into 3 pieces and set aside. Brown beef and cabbage in a large skillet, seasoning with salt and pepper to taste.
- Preheat oven to 350 degrees F (175 degrees C).
- Roll out bread dough and cut into squares. Place a spoonful of the beef/cabbage mixture onto the center of each dough square. Sprinkle cheese on top, fold over and pinch sides to seal. Rub a bit of oil on the outside of each pastry.
- Place in a 9x13 inch baking dish and bake in the preheated oven for 45 to 60 minutes, or until golden brown.
Nutrition Facts : Calories 750.2 calories, Carbohydrate 79.9 g, Cholesterol 78.8 mg, Fat 27.5 g, Fiber 8.6 g, Protein 41.2 g, SaturatedFat 10 g, Sodium 1221.7 mg, Sugar 9.9 g
RUNZAS (BIEROCKS) RECIPE - (4/5)
Provided by á-17891
Number Of Ingredients 11
Steps:
- Saute cabbage and onion in oil. Cover and steam for 30 minutes. Brown ground beef in a large pan, and drain well. Add cabbage, onion, sugar, vinegar, salt and pepper and cook for an additional 10 minutes. Flatten each Texas™ roll, or 2 dinner rolls into a 6-inch circle. Divide filling among 12 circles (about 1/3 cup). Place 1 tablespoon mozzarella cheese on top of filling. Pull edges around filling and pinch to close. Place on a large sprayed baking sheet, pinched side down. Brush tops with melted butter. Bake at 350°F 30-35 minutes. Servings: 12 Prep Time: 15 min (not including thaw time) Bake Time: 30-35 min
NEBRASKA'S STUFFED BEEF SANDWICHES
When I moved to Nebraska, I discovered many ethnic foods that I had never heard of before. A friend introduced me to this runza recipe, a German-Russian beef sandwich, and it quickly became a family favorite. -Dolly Croghan, Mead, Nebraska
Provided by Taste of Home
Time 55m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- Place 1-3/4 cups flour, sugar, yeast and salt in a large bowl. Heat the milk, water and shortening to 120°-130°. Pour over flour mixture; add the eggs. Beat with an electric mixer on low speed until blended. Beat 3 additional minutes on high. Stir in the remaining flour; knead until smooth and elastic, 6-8 minutes., Place dough in a greased bowl; cover and let rise in a warm place until doubled, about 1 hour., Meanwhile, in a large skillet, cook beef and onions over medium heat until meat is no longer pink; drain. Add the cabbage, seasoned salt, garlic powder and pepper; cook until cabbage is wilted., Punch dough down; divide into 12 portions and cover. Working with 1 piece at a time, roll into a 6-in. square. Place 3/4 cup meat mixture in the center of each square. Fold dough over filling, forming a rectangle. Pinch edges tightly to seal and place on greased baking sheets., Bake at 350° for 18-20 minutes or until golden brown. Serve hot.
Nutrition Facts : Calories 433 calories, Fat 16g fat (5g saturated fat), Cholesterol 84mg cholesterol, Sodium 524mg sodium, Carbohydrate 48g carbohydrate (10g sugars, Fiber 4g fiber), Protein 23g protein.
RUNZAS
A white roll stuffed with cabbage, beef and onions.
Provided by klinnea
Categories Appetizers and Snacks Pastries
Time 1h50m
Yield 16
Number Of Ingredients 12
Steps:
- Heat a large skillet over medium-high heat; cook and stir ground beef and onion until beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Stir in cabbage and season with 1 teaspoon salt. Continue to cook and stir until cabbage is tender, about 20 more minutes. Set mixture aside to cool.
- Mix warm water and butter in a large bowl. Combine dry milk powder, sugar, 1 1/2 teaspoons salt, and yeast in another bowl; stir into butter mixture. Add egg and gradually stir in flour, 1/2 cup at a time, until dough is smooth.
- Roll dough out to 1/4-inch thick on a lightly floured surface; cut into 4-inch squares. Scoop beef mixture into each dough square. Bring corners of a dough square together at the top and pinch corners together to seal. Place on a baking sheet, seam side down. Repeat with remaining beef mixture and dough. Cover rolls with a damp cloth and allow to rise for 20 minutes.
- Preheat oven to 375 degrees F (190 degrees C).
- Bake in preheated oven until golden brown, about 20 minutes.
Nutrition Facts : Calories 243.3 calories, Carbohydrate 31.3 g, Cholesterol 41 mg, Fat 8 g, Fiber 1.5 g, Protein 10.9 g, SaturatedFat 4 g, Sodium 444 mg, Sugar 6.7 g
BEEF & CABBAGE MEAT PASTRY (VARIATION OF BIEROCKS OR RUNZAS)
When I was first married, we lived in a very small town in western Kansas that has a strong German influence. Bierocks were a staple of community events including dinners & fundraising events. It is very common to purchase or make extras & freeze them for later. These aren't traditional bierocks because I've tweaked the recipe so that it's more appealing to my children.
Provided by CandCrew
Categories Savory Pies
Time 2h20m
Yield 12 pastries
Number Of Ingredients 16
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.
Nutrition Facts : Calories 608.5, Fat 28.4, SaturatedFat 10, Cholesterol 57.4, Sodium 819.1, Carbohydrate 63, Fiber 2.9, Sugar 12, Protein 24.2
RUNZAS
These Russo-German beef-cabbage mixtures encased in yeast dough were called kraut runsas by German farmers who had first settled in Russia and then emigrated to Nebraska. Later they became kraut baroques. Today the local chains of Runza Huts and Runza Drive-Inns have copyrighted the name for a dish not unlike a Cornish pasty. Nebraskans on home leave always return with runzas.
Provided by Marian Burros
Categories lunch, main course
Time 1h30m
Yield Eight runzas
Number Of Ingredients 15
Steps:
- Heat milk, water and butter together until the mixture is lukewarm; pour into electric mixer.
- Add rye flour, sugar, yeast and salt and mix.
- Beat in eggs for three minutes.
- Blend in enough white flour, about 2 1/2 cups, to make a soft dough.
- Let rise in a warm place, covered, about one hour, until doubled in bulk.
- Place all ingredients in a saucepan and cook until beef is brown.
- Heat the oven to 350 degrees.
- Roll out the dough and cut into eight squares of equal size, about 1/4- to 1/8-inch thick.
- Divide the filling into eight portions and place a portion of filling in the center of each square.
- Take the corners of each square and fold in to center to make an envelope, pressing edges together.
- Place the runzas on a greased cookie sheet and bake for 20 minutes at 350 degrees.
Nutrition Facts : @context http, Calories 605, UnsaturatedFat 10 grams, Carbohydrate 71 grams, Fat 26 grams, Fiber 8 grams, Protein 23 grams, SaturatedFat 13 grams, Sodium 568 milligrams, Sugar 15 grams, TransFat 1 gram
STUFFED HAMBURGER-CABBAGE BUNS (RUNZAS OR BIEROCKS)
Unique and tasty meal-buns may be frozen after cooking for great make-ahead lunch. Save prep time by purchasing pre-packaged shredded cabbage from your local produce market. Recipe is for four sandwiches-however, I make six smaller sandwiches and find them more enjoyable.
Provided by TGirl
Categories Lunch/Snacks
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees.
- In 10 inch skillet, brown beef over medium heat.
- Drain fat and add cabbage, onions, parsley, garlic, salt and pepper.
- Cook until cabbage is crisp/tender (5 minutes).
- Add cheese and ketchup.
- Remove from heat and set aside to cool.
- Divide each bread loaf into 4 equal pieces.
- Roll dough out on lightly floured surface into a 6 inch circle.
- Place 1/2 C of beef mixture into center of each circle.
- Pinch the edges of the dough together to enclose beef and form into bun shape.
- Seam side down, place filled bun on greased cookie sheet.
- In small bowl, mix egg and milk.
- Brush top of bun with egg mixture.
- Sprinkle top with a bit of kosher salt and cracked pepper if desired.
- Bake for 25-30 minutes or until browned.
- Serve with ketchup, mustard, barbecue sauce and relish if desired.
- TIP-buns can be frozen after cooking.
- To prepare frozen buns, remove from freezer-wrap in foil and place on cookie sheet and bake at 350 degrees for 55-60 minutes or until heated through.
Nutrition Facts : Calories 420.4, Fat 27.9, SaturatedFat 13.1, Cholesterol 153.8, Sodium 737.9, Carbohydrate 10.8, Fiber 1.8, Sugar 6.5, Protein 31.1
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