BIEROCKS RECIPE
This is a favorite family recipe of ours!
Provided by Joy Kincaid / Artful Homemaking
Categories Dinner
Time 1h15m
Number Of Ingredients 6
Steps:
- Prepare bread dough according to your recipe or the package instructions. Set dough aside.
- While dough is rising, prepare the filling. In a large skillet, brown beef. Add shredded cabbage, onions, salt, and pepper.
- Simmer slowly until cabbage is soft. If mixture seems too dry, you can add water until moist.
- Roll dough thin and cut into 5" squares (or, do as I do and just pinch off the amount you want!). Place one square of dough in open palm of left hand, stretching slightly as needed.
- Place a large kitchen spoonful of meat and cabbage in center of dough.
- Fold ends over or pinch edges together. Seal by pinching.
- Place on lightly greased cookie sheet or shallow pan, folded sides down. I always let the rolls rise for about 20 minutes before baking, but it depends on the bread recipe you're using.
- Bake in a 350 degree oven for about 25-30 minutes or until brown. I like to brush the tops with melted butter.
- They're so delicious straight out of the oven! I always make extras to freeze for later. They make a great quick dinner or easy snack.
BIEROCKS OR RUNZAS
You can use any meat for your bierocks, and you can either grind the meat or dice it. I prefer to use both shredded cabbage and sauerkraut here, but you can use one or the other if you like. My seasonings reflect the Eastern European tradition of these buns, but you can play with it if you'd like. Once made, bierocks will keep in the fridge for a week, and are good cold.
Provided by Hank Shaw
Time 2h55m
Number Of Ingredients 19
Steps:
- Bloom the yeast in the warm water for 10 minutes, then mix all the remaining dough incredient together in a bowl. Knead on a floured surface for 5 minutes, then cover and let rest 1 hour.
- Make the filling. Heat the butter in a large pan and cook the cabbage, sauerkraut and onions over medium heat until soft, about 5 minutes. Add salt and black pepper to taste. Stir in the thyme, mustard, vinegar and beer and simmer until the liquid is all gone. Turn off the heat, and, when this is cool, mix well with the uncooked meat. Set in the fridge.
- After the first hour has elapsed, punch down the dough, knead a few more times, then roll into a ball, cover and let sit another hour.
- When the dough has about 30 minutes to go, take the filling out of the fridge. It is important that it goes into the bierock at room temperature. Preheat the oven to 350°F. Grease a baking sheet well.
- Cut the dough into eight pieces. Set the pieces you are not working on under plastic wrap or a damp towel. Divide the filling into eight parts, too.
- Roll a piece of dough into a ball, then flatten it to about 1/3 of an inch thick. Roll the outer inch of the dough thinner, to about ¼ inch thick or even thinner if you can - this makes what will become the bottom of the pastry match better with the top. Add some filling and bring the dough up all around it to seal. Set the dough seam side down on a floured surface and gently shape it into a flattened ball with your hands. Set on the greased baking sheet and repeat with the other pieces of dough.
- When all your bierocks are made and on the sheet, paint them all with egg and sprinkle with the seeds, plus a little more salt.
- Bake for 25 minutes, and cool a bit before serving. These are excellent at room temperature, too.
Nutrition Facts : Calories 452 kcal, Carbohydrate 50 g, Protein 23 g, Fat 17 g, SaturatedFat 9 g, Cholesterol 140 mg, Sodium 589 mg, Fiber 3 g, Sugar 8 g, ServingSize 1 serving
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.
MY GRANDMA'S SUPER EASY RECIPE FOR BIEROCKS
Bierocks are soft rolls stuffed with ground beef, cabbage and onions. This recipe kicks things up a notch with sauerkraut and gruyère.
Time 35m
Yield 16 Bierocks
Number Of Ingredients 10
Steps:
- Sauté ground beef with sliced onion, minced garlic, smoked paprika, cayenne and cumin until browned and crumbly. About 10 minutes. Drain the excess fat and allow the meat to cool in the strainer for a few minutes. Meanwhile, preheat the oven to 350F, shred the Gruyère and drain the sauerkraut.
- Gently mix together the ground beef mixture, shredded cheese and sauerkraut in a large bowl.
- Roll out each biscuit flat on a floured surface. Place 3 - 4 tablespoons of the filling in the center of each biscuit and fold up the sides like a steam bun to seal.
- Place uncooked bierocks, seam side down, split among two parchment-lined baking sheets. Bake for 17 - 19 minutes, or until golden. Allow the bierocks to cool on a wired baking rack for 2 - 3 minutes before consuming. Enjoy!
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
BIEROCKS (GERMAN MEAT TURNOVERS)
Pastry baked with a savory beef, onion, and cabbage filling. This is a recipe from my friend's aunt. She served it during Oktoberfest.
Provided by Pamela Logsdon
Categories Main Dish Recipes Savory Pie Recipes Meat Pie Recipes
Time 1h
Yield 12
Number Of Ingredients 10
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.
Nutrition Facts : Calories 370.8 calories, Carbohydrate 39.2 g, Cholesterol 45 mg, Fat 16.1 g, Fiber 3.3 g, Protein 15.4 g, SaturatedFat 6.9 g, Sodium 882.5 mg, Sugar 3.9 g
BIEROCKS (GERMAN HAMBURGER- AND CABBAGE-FILLED ROLLS)
This is a staple food in the small Kansas (primarily German-American) town where I was born, and is now a favorite at my house here in Belgium. The recipe comes from my Grandma Rosie. My mother uses a BOX OF HOT ROLL MIX for the roll portion, but as that is not available to me, I have included the hot roll recipe from the Better Homes and Gardens New Cook book. Your yield will depend on the size of rolls you make, but I would estimate about 15 to 20. Preparation time includes time for allowing dough to rise (estimated). Don't let the length of the recipe (or my assembly instructions) spook you, it is really very easy and the assembly is fun for kids, too ! In my opinion they are just as tasty cold as warm from the oven.
Provided by FlemishMinx
Categories Savory Pies
Time 2h30m
Yield 15 Bierocks
Number Of Ingredients 13
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.
EASY GERMAN BIEROCKS (RUNZA)
This is a quick and easy version of German Bierocks; dough filled with cabbage, hamburger, and onions. They can then be baked or fried. If you have your own roll recipe they are even better.
Provided by HEATHER C
Categories Appetizers and Snacks Pastries
Time 1h35m
Yield 36
Number Of Ingredients 8
Steps:
- Heat 1 tablespoon vegetable oil in a large pot over medium-high heat. Stir in ground beef, and cook until crumbly and no longer pink, about 5 minutes. Stir in chopped onion, and cook until the onion has softened and turned translucent, about 5 minutes more. Add the chopped cabbage; cook and stir until the cabbage has softened, about 10 minutes. Season with salt and pepper, then spread the mixture onto a baking sheet to cool until cool enough to handle.
- Once the mixture has cooled, flatten a dinner roll, and place several tablespoons of the cabbage mixture in the center. Pull the edges of the dough over the filling and pinch to seal. Repeat with remaining dough and filling.
- Heat the oil in a deep-fryer or electric skillet to 350 degrees F (175 degrees C).
- Fry bierocks a few at a time in the preheated oil on both sides until golden brown, 5 to 7 minutes; drain on paper towels.
Nutrition Facts : Calories 224.3 calories, Carbohydrate 22.9 g, Cholesterol 16.9 mg, Fat 10.8 g, Fiber 1.7 g, Protein 9 g, SaturatedFat 2.4 g, Sodium 267.2 mg, Sugar 3.4 g
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