BEST BIEROCK RECIPE EVER
This recipe comes from a childhood memory. My mom was no Julia Childs, let me tell you, more like Bridget Jones. But when she made bierocks, they were good. I tried a lot of bierock recipes, but most of them called for frozen dough (yuck!). I use a bread machine, but that is not necessary. Mom's were good, mine are great!
Provided by lmchamp123
Categories Bread Yeast Bread Recipes
Time 2h20m
Yield 10
Number Of Ingredients 14
Steps:
- Cook and stir onion in a nonstick skillet over medium heat until tender, about 5 minutes. Add ground chuck; cook and stir until browned, about 8 minutes. Drain well. Season with monosodium glutamate, red pepper flakes, salt, and pepper. Reduce heat to low; simmer, stirring often, until flavors combine, about 5 minutes.
- Bring a lightly salted pot of water to a boil. Add cabbage; reduce heat to low. Simmer, covered, until cabbage is just tender, about 15 minutes. Drain well and let cool, 5 to 10 minutes. Fold into the ground chuck mixture.
- Place bread flour, milk, all-purpose flour, egg, sugar, butter, bread machine yeast, and salt in the bread machine in the order recommended by the manufacturer. Run "Dough" cycle.
- Turn dough out onto a floured surface. Cut in half; roll each piece of dough to 1/3-inch thickness. Cut each piece into 5 smaller pieces.
- Place a large spoonful of ground chuck-cabbage mixture in the center of each piece of dough. Fold dough over and seal around filling.
- Arrange bierocks on greased baking sheets. Cover with a clean dish towel and place in a warm, dry place to rise for 1 hour.
- Preheat oven to 350 degrees F (175 degrees C).
- Bake bierocks in the preheated oven until golden brown, 12 to 15 minutes.
Nutrition Facts : Calories 362.4 calories, Carbohydrate 19.3 g, Cholesterol 96.8 mg, Fat 21.4 g, Fiber 3.5 g, Protein 22.9 g, SaturatedFat 9 g, Sodium 412.8 mg, Sugar 10.6 g
BIEROCKS
This is an old German recipe handed down from generation to generation, using foods grown or raised on the family farm. I remember helping my grandmother make these when I could barely see over the kitchen table!-Ellen Batt, Hoisington, Kansas
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 24 servings.
Number Of Ingredients 15
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.
Nutrition Facts : Calories 323 calories, Fat 9g fat (4g saturated fat), Cholesterol 48mg cholesterol, Sodium 475mg sodium, Carbohydrate 47g carbohydrate (7g sugars, Fiber 2g fiber), Protein 14g protein.
PAM'S BIEROCKS
A German dish, these sweet dinner rolls are stuffed with ground beef, onion, and cabbage. A great alternative to the Finnish pasty!
Provided by PUSHKEMAA
Categories Main Dish Recipes Savory Pie Recipes Beef Pie Recipes
Time 1h30m
Yield 20
Number Of Ingredients 13
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.
Nutrition Facts : Calories 293.3 calories, Carbohydrate 40.7 g, Cholesterol 32.4 mg, Fat 10 g, Fiber 2 g, Protein 9.5 g, SaturatedFat 3.9 g, Sodium 416 mg, Sugar 6.2 g
JENNY'S FABULOUS BEIROCKS
The other day my friend said she was making Runzas. I had never heard of them so I did a google search and discovered that Beirocks and Runzas are the same thing. I'm from Kansas so I grew up calling them Beirocks. They are evidentually pretty common, but just have a lot of different names. Here is what Wikipedia had to say about them, "A runza (also called a bierock, fleischkuche or Kraut Pirok) is a yeast dough bread pocket with a filling consisting of beef, pork, cabbage or sauerkraut, onions, and seasonings. They are baked in various shapes such as a half-moon, rectangle, round (bun), square, or triangle. In Nebraska, the runza is usually baked in a rectangular shape. The bierocks of Kansas, on the other hand, are generally baked in the shape of a bun. I have eaten them, but I had never made beirocks before. So I thought I'd give it a try. After doing a recipe search and looking at many different variations of the recipe, I made up my own conglomeration of the ingredients I liked, and what I had in the house, and this is what I came up with. I had my Mom, Dad, and Sister over for lunch and they said they were "the best beirocks I have ever had!" I hope you enjoy them.
Provided by Jennifer Bennifer
Categories < 4 Hours
Time 2h45m
Yield 24 muffins, 8-12 serving(s)
Number Of Ingredients 15
Steps:
- Dough directions.
- Warm the milk in microwave safe dish for 1-1 ½ minutes. Then add all ingredients to your bread pan in this order. I cut up the butter and scatter it around the bottom of the pan. Be sure not to put your salt and yeast where they will not touch each other. It will deactivate the yeast if they touch. You can make a little whole in the top of your flour and pour the yeast into there.
- Select the dough setting on your bread machine and turn it on. My machine took 1 ½ hours until the dough was done.
- Work on your filling while bread is mixing and rising.
- Filling.
- Brown and scramble hamburger and sausage on low to medium heat, in a large skillet that has a lid. You will need to use the lid later when cooking the cabbage. You can use it now if you want.
- Onions, peel and cut onions into a few pieces. Put in the food processor and chop until small but not mushy. Add to burger mixture, and cook until they are somewhat clear. Drain grease, saving it to use later.
- Cabbage, cut up cabbage in chunks add about a ¼ of it in the food processor at a time. Chop until small, but not too small. Add it to hamburger mixture. Add a little of the grease to the pan (a tablespoon or so) so the cabbage won't stick. (You can use butter here if you want, but the grease will give it a little more flavor.).
- Garlic, put garlic through a garlic press and add to hamburger/cabbage mixture. Stir and put lid on. Cook on med heat until cabbage is tender. Stir occasionally.
- After cabbage is cooked, add cream of mushroom soup and stir. Add cheese. Stir until it is distributed evenly. It doesn't have to be melted completely. Salt and pepper to taste. *Sausage and cheese will add a lot of salt so you might not need any. Taste to be sure. Remove from heat.
- Assembling your Bierocks.
- Preheat your oven to 350 degrees.
- Arrange your work space with a large plate right in front of you, 2-12 count greased cupcake pans, filling, dough and a small dish with the butter or margarine all within your reach.
- After your dough is done,.
- *if you want to be precise about how many bierocks you will have enough bread for, it may be easiest for you to divide your bread into 24 pieces before starting to fill them. You should start out by buttering your hands well, and divide your dough in half. Keep dividing pieces in half until you have 24 pieces.
- * If you're not concerned about the exact number, butter your hands, and pull a small amount of dough off. It should be about an inch around maybe a little bigger. A little goes a long way! Put the dough ball on a buttered plate, and smash it down with the palm of your hand and fingers,working it into a circle. Make it into about a 4-5 inch circle. If you tear a large hole in the dough just fold it over so the hole is at the edge of the dough and try again. Use a ¼ cup measuring cup to scoop filling. Place 1/4 cup of the mixture in the middle of the dough circle. Grab the back side of the dough and gently/slowly stretch it out and then up and over the top of the filling. Grab the front side and slowly stretch it out and then up and fold it over the top, overlapping the dough from the back. Do the same with the sides trying to close the opening. Flip it over so the folded side is down as you put it into the cupcake pan. * You don't have to worry too much about pinching it closed. It will seal itself when it cooks.
- Repeat until you have used all of your dough or filling. It will make 24 Bierocks muffins, if you are consistent and don't use too much dough.
- Place in a 350 degree oven for approximately 15 minutes. Watch and adjust time as needed.
- I cooked mine in a roaster over with the lid on. My oven was broken and this worked well.
- ENJOY!
- Update: If cooking in the oven they will take longer. Cook until top is slightly or golden brown depending on preference.
Nutrition Facts : Calories 590.9, Fat 27.3, SaturatedFat 12.2, Cholesterol 77.6, Sodium 995.6, Carbohydrate 59.5, Fiber 2.3, Sugar 5.2, Protein 25.5
RUNZAS II (BIEROCKS)
Ground beef, onions, and cabbage wrapped in bread dough and then baked. Can be made smaller and served as an appetizer. We called these sandwiches Bierocks. I assume they must have originated in Europe and each country has a name for them. I have heard them called Runzas also. They really are simple. I have found that I cannot substitute anything for the MSG. They just lose the flavor. If your ground beef is too lean, these tend to be dry. I sometimes add cheese to them to offset this problem. I have also added fennel seed, about 1 teaspoon, although the recipe does not call for it.
Provided by nancy schaefer
Categories Beef Pie
Time 45m
Yield 6
Number Of Ingredients 6
Steps:
- Divide thawed bread dough into 6 pieces and roll into balls. Saute onion in a large saucepan until browned; add beef and cook until beef loses its red color (overcooking beef will cause Runzas to be very dry). Stir in cabbage and MSG, cover and steam until cabbage is wilted.
- Preheat oven to 350 degrees F (175 degrees C).
- Remove beef/cabbage mixture from heat and let cool. Roll each dough ball into a 5 x 5 inch square. Fill center of each square with about 1/2 cup of beef mixture. Bring opposite corners of dough square together and seal. Place smooth-side-down on a lightly greased cookie sheet and flatten slightly.
- Bake in preheated oven for 20 to 25 minutes. Remove from oven and butter top of each pastry as soon as they come out of the oven.
Nutrition Facts : Calories 370.8 calories, Carbohydrate 39.6 g, Cholesterol 42.5 mg, Fat 15.9 g, Fiber 4 g, Protein 15.1 g, SaturatedFat 6.9 g, Sodium 539.1 mg, Sugar 4.9 g
CABBAGE BURGERS (RUNZAS)
Make and share this Cabbage Burgers (Runzas) recipe from Food.com.
Provided by Anna Haines
Categories For Large Groups
Time 1h55m
Yield 1 serving, 24 serving(s)
Number Of Ingredients 4
Steps:
- cook meat with one onion chopped.
- shred and cook cabbage with other onion chopped.
- add meat and cabbage together.
- follow dough directions on box
- roll dough out till pretty thin cut into squares (however big you want them).
- put cabbage and burger in and seal.
- lay seal side down on parchment paper and oven tray.
- brush each with oil
- cover and let rise for 25 minute.
- heat oven at 375 degrees
- cook for 25 minute or until lightly browned.
Nutrition Facts : Calories 249.3, Fat 10.6, SaturatedFat 3.3, Cholesterol 20.1, Sodium 437.2, Carbohydrate 29.1, Fiber 2, Sugar 6.5, Protein 9.1
AUSSIE BITES
Got this recipe off the internet after doing a Google search, and found that someone had originally bought them at Sam's Club and asked for the recipe ... just like I did! I imagine you can play with the ingredients some, and I plan to try cutting the fat (2 sticks of butter for 30 cookies??! YIKES!), but am posting the recipe exactly as I found it on the net.
Provided by Mary Scheffert
Categories Dessert
Time 25m
Yield 30 cookies, 15 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees (farenheit).
- Combine first six ingredients in a large bowl.
- Melt honey & butter together in microwave; set aside.
- Mix baking soda with hot water and add to butter mixture.
- Pour butter mixture into dry ingredients and mix well.
- Place tablespoons of mixture into non-stick mini-muffin cups (no need to grease) and flatten mixture slightly. Bake 10 minutes or until golden. Cool on wire racks.
Nutrition Facts : Calories 404.1, Fat 20.9, SaturatedFat 12.1, Cholesterol 32.5, Sodium 94.8, Carbohydrate 51.2, Fiber 6.5, Sugar 14.8, Protein 7.6
NEBRASKA RUNZAS
I was born and raised in NE. All the Runzas I have ever tasted use sauerkraut. So here it is my NE Runza recipe.
Provided by hrlyhny
Categories Meat
Time 45m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Brown hamburger and onion, drain and add kraut and caraway seed.
- Cook about 5 minutes.
- Remove from heat.
- Divide dough into 8 parts.
- Roll out each and fill Pinch dough together.
- Place seam side down on lightly greased baking sheet.
- Let raise 20 minutes.
- Bake 15 mins at 350.
- Brush with soften butter.
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