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
RUNZA
Anyone from Nebraska should know this recipe. I got this particular one from the Minnesotans for Nebraska website. If you don't know what a Runza is, I suggest you either get on the next plane to Nebraska or make this recipe! Prep time differs on how you make your bread.
Provided by Jen Wiehl
Categories One Dish Meal
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Thaw two loaves of frozen bread dough or make the equivalent amount using your favorite bread recipe.
- While dough thaws, make the filling.
- Brown the hamburger and drain, then return to pan.
- Add cabbage and onion and cook down.
- Salt and pepper to taste (1 tsp pepper recommended).
- Let dough rise, then punch down and roll a portion to 1/4" thickness.
- Cut into 4" x 8" pieces and add about 1/2 cup meat mixture to each.
- Fold dough pieces over and seal the edges, then place seam-side-down on a greased cookie sheet.
- Let rise 20-30 minutes, then bake in pre-heated 375 degree oven for 20 minutes or until brown.
- Call Nebraska natives not in attendance and gloat (taunting not advised).
BIEROCK CASSEROLE
Growing up in Kansas, I have enjoyed Bierocks (some call them Runzas) all my life. The yeasty Bierock (or Runza) sandwich have German-Russian roots that eventually made their way west to Nebraska and Kansas. You can find these sandwiches at county and state fairs, craft shows and just about any fund-raiser in Kansas most any time of the year. About 15 years ago a friend I worked with, gave me this recipe for a casserole instead of a sandwich. We love it almost as much as the real deal! Note: I use only name brand crescent rolls. The cheaper ones don't seem to work as well. Also the original recipe called for only 1 can of cream of mushroom soup. We personally like the soupier mixture but you can omit the second can if desired.
Provided by mammafishy
Categories Vegetable
Time 1h5m
Yield 1 9 x 13, 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Brown the ground beef and onion together until the meat is no longer pink. Drain well.
- Add the shredded cabbage and carrot; steam until they are tender.
- Combine the beef and cabbage mixture, soups and seasonings together and keep warm.
- Lightly spray a 9"x13" pan or casserole with cooking spray.
- Take one package of the crescent rolls and lay out in the bottom of the pan. Press lightly to form a "crust" and sealing as well as you can. Press gently up the sides of the pan about 1/4" - 1/2" high.
- Bake crust in a preheated 350 degree oven about 7 minutes to give it a chance to bake thoroughly.
- Take the pan out and pour the hamburger & cabbage mixture over the undercooked crust.
- Sprinkle with cheese.
- Take the 2nd package of crescent rolls and break apart along the seams and lay on top of the pan.
- Bake another 35 - 40 minutes or until the top is golden brown. (I will lift up the bottom to make sure that the bottom crust is done before removing from the oven. If you think the top is getting too brown, just top with foil until finished baking).
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.
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
RUNZA SANDWICH - BIEROC
I learned to make Runzas while working in a Nebraska Deli during high school. This is the recipe that I've used for 30 years - and is by far my favorite recipe. The original recipe was published in a 1979 "Ground Beef Round-Up" Cookbook published by Farm Wife News - and was submitted by Mrs. Voelker, Brownsdale, MN. I have modified it in several ways - including using the bread machine to make the dough.
Provided by p4fb1925
Categories Lunch/Snacks
Time 2h15m
Yield 10-12 runzas
Number Of Ingredients 13
Steps:
- Prepare dough in bread machine following steps below. Prepare the meat filling while dough is rising.
- Filling - Brown beef, onions and seasonings in a large stock pan. Stir the beef often while it is browning - to break it into very small pieces. Drain grease and return beef to pan and add shredded cabbage. Cover and simmer 15 minutes until the cabbage is tender - stirring occasionally. Drain juices and cool.
- Dough - Place dough ingredients in the bread machine in order according to manufacturer directions. Program for dough mode and remove dough when cycle is complete. Turn out onto floured marble board and divide the dough in half.
- Roll the dough approximately 3/8 inch thick and cut into 5-6 inch squares. If you prefer, you can instead break off small pieces of dough - approximately the size of a large egg - and roll them out individually.
- Place 1/4 -1/3 c cooled meat mixture in the center of dough.
- Bring corners of dough up to the center, pinching to seal the seams. Place seam side down on greased cookie sheet and let rise until doubled.
- Bake 350 degrees for about 20 minutes.
- Serve with mustard.
- Wrap/seal leftover runzas and freeze. Great for sack lunches!
Nutrition Facts : Calories 329.1, Fat 11, SaturatedFat 2.8, Cholesterol 48.1, Sodium 102.9, Carbohydrate 41.6, Fiber 2.4, Sugar 6.5, Protein 15.1
RUNZAS TURNOVERS
This is an old recipe from a chain of restaurants in Nebraska called "The Runza Hut". The sandwiches at that time were more common than hamburgers and were often found at tailgate parties before the Nebraska football games. They can be made ahead and refrigerated or even frozen.
Provided by Normaone
Categories Lunch/Snacks
Time 45m
Yield 16 serving(s)
Number Of Ingredients 10
Steps:
- Thaw bread according to package directions and allow to rise.
- Cook beef in a large non-stick skillet until well browned, breaking up with a fork while cooking until crumbly.
- Add onion and 1/4 cup broth to pan.
- Cover and cook over medium heat for 5 minutes.
- Add garlic and cook for 1 minute.
- Add cabbage and remaining 1/4 cup broth; cover and simmer over low heat until cabbage is tender and pan juices have evaporated, 12-15 minutes.
- Season with salt and pepper and let cool.
- Preheat oven to 375 degrees.
- Cut each loaf into eight pieces.
- On a lightly floured surface, roll each piece into a 4 x 6 in rectangle.
- Place 2 heaping tablespoons of filling on dough; fold in half and pinch edges to seal tightly.
- Place turnovers on greased baking sheets.
- Brush tops with egg white mixture.
- Bake 20 minutes until golden brown.
- Serve warm.
Nutrition Facts : Calories 34, Fat 1.5, SaturatedFat 0.6, Cholesterol 9.2, Sodium 80.5, Carbohydrate 1.8, Fiber 0.6, Sugar 0.9, Protein 3.5
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