Bierocks K State Alumni Association. Preheat oven to 350F. Pour the milk into a bowl with the sugar and whisk to dissolve. Drain the excess fat and allow the meat to cool in the strainer for a few minutes. Place a spoonful of the beef/cabbage mixture onto the center of each dough square. Fold the top up and the bottom edge of the dough and press corners to seal. While bierocks will always be the heart and soul of our menu, we also offer mouth-watering burgers, sandwiches, soups, salads, chicken pot pie and more! Place wrapped bierocks in a heavy-duty zip-top plastic bag; freeze for up to 3 months. Mix with paddle or spoon, then add yeast mixture and the milk mixture. teaspoon salt. Pour into jars. German bierocks (or Runzas) recipe. Cut into 5-inch squares. In a saucepan, heat the milk, water and shortening to 120 degrees. Posted for ZWT6. Preheat oven to 350 degrees F (175 degrees C). Preheat oven 375 degrees. They were folded into rectangles and baked seam side up. Cook for 3-4 minutes until heated through. That might be a bit much, but seriously they are THAT good. 1/2 cup sugar. Cool until lukewarm. Gather the ingredients. Cook for 5-6 minutes or until nearly browned. Add the cabbage, onion, and salt and pepper to taste. Make about 12-13 balls (suggestion: make dinner rolls with any leftover dough). Step 3. Then, fold the left side in, pinch to seal. Roll out small, medium or large-sized balls depending on your preference. Cook over medium heat, mixing together the meat mixture and cabbage, and cook until the cabbage is tender and sweet. Mar 29, 2020 - Explore Bob Oberle's board "Bierocks", followed by 183 people on Pinterest. Kraut Bierocks - German Cabbage Burgers - Meal Planner Pro trend mealplannerpro.com. This recipe has been around since the early 19th century. Once ground beef is nearly browned, add cabbage. Bierocks are a Kansas staple. German Bierocks are made by combining ground beef, chopped cabbage and lots of seasoning all baked in a bread dough. Dough: cup sugar. Pour the active dry yeast on top of the milk and let it sit until a frothy layer has formed on top and most of the yeast has moistened, about 15 minutes. After making traditional German Runzas (a.k.a "Bierocks"), and having a little dough left over, I made some killer Breakfast Bierocks that my hubby liked even better than the originals!. Preheat oven to 375F. Add salt and pepper to taste. Bierocks, also called "Runzas", are considered by some to be originally from Russia. When the owner learned I was getting married, he gave me the recipe as a wedding gift! (a.k.a. Bierocks are a traditional German dish that is made with pretzel dough and beer. Add onion, cabbage, salt and simmer 30 minutes. onions, butter, milk, salt, green cabbage, large egg, all purpose flour and 9 more. Phone-in orders: 559-439-0402. A very popular food at the Oktoberfest. Yield: 12 servings (serving size: 1 bierock) Note: To freeze, cool completely, and wrap individually in foil. Dough: In a large bowl, dissolve yeast in warm water. Portable, freezable, great for lunches on the go or for a yummy dinner. In a large mixing bowl, combine 4 cups of flour, melted butter and eggs. Bierockspronounced bee-rock and also known as runzasare a German/Eastern European roll that made its way to the American Midwest. Cover with foil and refrigerate for 2 hours or overnight, OR let it rise for 1 hour. It's usually served in the form of a sandwich, but can also be enjoyed as an appetizer or snack. Spray Saran wrap with cooking spray and loosely cover. Pull up the diagonal corners to meet in the middle and close all 4 seams by pinching them shut. They started with traditional bierocks, then later bierock casserole. Brown onion, ground beef and sausage in a large skillet over medium high heat. Add cabbage, onion, sugar, vinegar, salt and pepper and cook for an additional 10 minutes. Turn off the heat, and, when this is cool, mix well with the uncooked meat. On a lightly floured board, roll each loaf of dough into a 12 inch circle. Next, cook the mixture over medium heat until the vegetables are soft and any liquid has cooked out. They are so good! STEP 14: Cover the bierocks to rise while the oven preheats. Brown beef and cabbage in a large skillet, seasoning with salt and pepper to taste. Mix for about 8 minutes using a dough hook (you can do this by hand). Allow to cool, then refrigerate. Hours of operation Flatten each Texas roll, or 2 dinner rolls into a 6-inch circle. In a mixer, add flour, eggs, salt, oil and the yeast mixture. Cover and let sit overnight. In a large saute pan, brown the ground beef and onions. Use a rolling pin to roll the dough until it is about 4 diameter. Original recipe from www.tasty-german-recipe.com -- I adjusted the ingredients a bit. Place on oiled cookie sheet. In a saucepan heat milk, sugar, butter and salt just till warm (115-120 degrees F) and butter is almost melted; stir constantly. 1/2 cup of shortening or butter. Using the bacon fat, brown the cabbage rolls top and bottom. Roll small balls of dough thin to make a 55 square. Drain liquid. An authentic German Bierock is filled with ground beef, onions, and cabbage and served with mustard. A recipe for a time-saving version of the Eastern European stuffed bun with beef, cabbage, and seasonings to create delicious Kansas cuisine. Rinse, drain and dry the sauerkraut well.
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