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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

KRAUT BIROCH Recipe

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This recipe for KRAUT BIROCH is from LAUTT FAMILY COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
DOUGH
2 CUPS WARM WATER
1/3 CUP SUGAR
2 PKG. YEAST
2 EGGS
6 1/2 FLOUR
1 TB. SALT
1/3 CUP BUTTER

FILLING
2 LBS. FRESH PORK STEW MEAT IN SMALL PIECES.
CHOPPED ONION
1/2 TSP. PEPPER
2 QUARTS SAUERKRAUT
Directions:
Directions:
Filling:
Place meat, sauerkraut and pepper in kettle. Cook until pork is soft.
Drain, set aside to cool.

Dough:
Combine water, sugar and yeast. Stir and let set until dissolved.
Mix eggs, 2 cups flour, salt and butter.
Beat 1 minute. Add 4 1/2 cups flour and knead lightly. Let set 20 minutes.
Pull off 3 inch balls of dough, roll in 6 inch circle. Place filling in center
pull sides up and seal in center.
Place in greased fry pan, add 1 cup water and 1 Tb. shortening. Cover tightly.
Cook on high until it boils, turn down heat to just lightly cooking for 20 minutes then turn up and fry for about 5 minutes careful not to burn.
Do not lift lid during cooking.
Personal Notes:
Personal Notes:
I usually use frozen bread dough loaves and let rise and cut in 1/4 's so I don't have to mix the dough.

 

 

 

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