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 Main Dish Recipes Savory Pie Recipes Beef Pie Recipes
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
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Jamal Islam
[email protected]These runzas are a great way to use up leftover beef.
Adalea Maldonado
[email protected]I made these runzas for my husband and he loved them! He said they were the best he's ever had.
old songs
[email protected]These runzas were a little dry for my taste. I think I would add more liquid next time.
Shakoor jan Shahwani
[email protected]I'm not a fan of cabbage, but I loved these runzas! The dough was flaky and the filling was flavorful. I will definitely be making these again.
Chandon bheel Chandon bheel
[email protected]This is my go-to recipe for runzas. They are always a hit with my family and friends.
Fernanda Jauregui
[email protected]I followed the recipe exactly and the runzas turned out perfect! They were so delicious and everyone at my party loved them.
Khvng Vybz
[email protected]These runzas were a little bland for my taste. I think I would add more spices next time.
Winzy Colm
[email protected]I'm not a big fan of runzas, but I tried this recipe and was pleasantly surprised. The dough was light and fluffy, and the filling was flavorful and hearty. I will definitely be making these again.
Olivia Heynes
[email protected]These runzas were so good! The filling was hearty and delicious, and the dough was flaky and golden brown. I will definitely be making these again.
Karma Dreamur
[email protected]I made these runzas for a party and they were a huge hit! Everyone loved them. The filling was so flavorful and the dough was perfectly flaky.
Bm Anika
[email protected]Delicious! The perfect comfort food for a cold winter day.
Dominique Whitehead
[email protected]These runzas were easy to make and turned out great! The dough was easy to work with and the filling was flavorful. I will definitely be making these again.
Vicky Lambert
[email protected]I was a little hesitant to try this recipe because I'm not a big fan of cabbage, but I was pleasantly surprised. The cabbage was cooked perfectly and didn't overpower the other flavors. The runzas were a hit with my family.
love follower
[email protected]These runzas were delicious! The beef-cabbage filling was so flavorful, and the dough was perfectly flaky.
Nancy Swartbooi
[email protected]I have been making runzas for years, and I have to say that this recipe is one of the best. The dough is light and fluffy, and the filling is flavorful and hearty.
Kamran Abbasi
[email protected]These runzas were a hit at our family gathering! Everyone loved the beef-cabbage filling and the flaky pastry. I especially liked that the recipe used ground beef, which made them more affordable than traditional runzas made with steak.