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.
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READY IN: 2hrs 15mins
YIELD: 10-12 runzas
UNITS: US
INGREDIENTS
NutritionFilling
- 4
- 1
- 1
- 1⁄2 - 1teaspoon crushed red pepper flakes
- 1⁄2teaspoon garlic powder
- salt and pepper
Dough
- 1(2 1/2 teaspoon) package yeast
- 1cup warm water
- 1⁄4cup sugar
- 1⁄4cup oil
- 1⁄4teaspoon salt
- 1
- 3 1⁄2 - 4cups all-purpose flour
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DIRECTIONS
- 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!
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