Recipe: Yummy Bierock

Bierock. Bierocks (pronounced bee-ROK) are yeast-raised rolls that are filled with a savory filling. They originated in Eastern Europe and are very common among German immigrants to the US. A bierock, also known as a runza, is a soft yeast roll stuffed with ground meat, cabbage, and onions.

Bierock Bierock is a yeast dough pastry pocket sandwich with savory filling, originating in Eastern Europe, possibly in Russia. The dish is common among the Volga German community in the United States. Bierocks - Old Fashioned Volga German Hamburgers Recipe. · German Bierocks are made by combining ground beef, chopped cabbage and lots of seasoning all baked in a bread dough. You can have Bierock using 13 ingredients and 12 steps. Here is how you cook that.

Ingredients of Bierock

  1. You need of Dough.
  2. You need 2 C of warm milk.
  3. Prepare 2 packets of active dry yeast.
  4. It's 4 of Tblsp granulated sugar.
  5. You need 2 tsp of salt.
  6. Prepare 6 of Tblsp unsalted butter, softened.
  7. Prepare 2 of large eggs.
  8. You need 5 1/2 C of Flour, plus some for rolling.
  9. Prepare of Filling.
  10. Prepare 1 of large sweet onion, chopped.
  11. It's 2 lbs of ground beef.
  12. Prepare 1 head of green cabbage, coursely chopped.
  13. It's to taste of salt and pepper.

Bierock is an official entry location for the Hamm's Van Giveaway. New expanded patio at Bierock looking good. Debuts this weekend and will be open Fridays and Saturdays while weather is nice. Note: To freeze, cool completely, and wrap individually in foil.

Bierock step by step

  1. Start by making the dough. In a medium mixing bowl combine milk, yeast, butter, salt, sugar, adding the eggs last. Set aside..
  2. In a large mixing bowl measure out the four. Using a whisk, or fork stir flour making a nice loose powder..
  3. Stir the wet ingredients thoroughly and dump into large bowl of flour. Using your hands miss and knead into a soft dough. Maybe slightly sticky..
  4. Butter the sides of the large mixing bowl. Roll the dough in the butter. Cover and set aside for about an hour to double in size..
  5. Start the filing..
  6. In a large stock pot, over medium to low heat add chopped onion and ground beef to pot. Cook until the ground beef is lightly browned..
  7. Slowly stir coarsely chopped cabbage into the stock pot of meat. It will be a lot. Cook until cabbage it's soft. Remove from heat..
  8. Preheat oven to 350°F..
  9. Gently flour a surface to roll out your dough. Line cookie sheet with parchment paper..
  10. Punch down the dough. Pinch off enough dough to make a dinner roll. Pat both sides of dough on floured surface. Roll into a rectangle, or circle. Either works. You don't want to see through the dough..
  11. Spoon mixture into the center of your rolled out dough. You can add cheese, extra toppings, or spices as you like. Pull dough around filling. Pinch to seal dough. Place sealed side down on parchment lined cookie sheet. Repeat until you are out of filling or dough..
  12. Bake in center of oven for about 25 minutes, our until light golden brown. Pull from oven. Brush with butter. Serve warm..

Bierocks are meat-filled pocket pastries originating in Eastern Europe, possibly in Germany or Russia, as the dish is very common among the Volga German community in the United States and Argentina. Bierocks—pronounced bee-rock and also known as runzas—are a German/Eastern European roll that made its way to the American Midwest. They're similar to the Russian pirozhki. Join host Deborah Anderson and returning guest Korene Triplett to learn how to make bierocks. Bierock is a yeast dough pastry pocket sandwich with savory filling, originating in Eastern Europe, possibly in Russia.

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