"Food is an important part of a balanced diet."--Fran Lebowitz

Bierocks (loose meat sandwich) Recipe

  Tried it? Rate this Recipe:
 

 

Bierocks (loose meat sandwich) image
The Love Birds

 

This recipe for Bierocks (loose meat sandwich), by , is from The Stuckey 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!

Contributor:  
Contributor:  
Tracey Schoenberger (Stuckey)

Category:
Category:

Ingredients:  
Ingredients:  
2-3 c chopped cabbage
1 c chopped onion
2 lb ground beef
1 Tbsp salt
tsp pepper
2 c sharp cheese
(I also add a little garlic salt)

Simple Bread Dough:
c warm water
c warm milk
Tbsp active dry yeast
Tbsp sugar
3 c flour
1 tsp salt

Directions:
Directions:
Brown ground beef and season with salt and pepper. Add onions and cabbage, cook and cover about 15 minutes. Fold in cheese and set to cool until lukewarm. Roll dough in thick and cut into squares. Put fillings on each square, pinch together and place on greased pan. Let rise 20 minutes. Bake at 350 for 20 minutes until golden brown.

Simple Bread Dough:
The key to activating yeast is finding the right water temperature. Don't let this intimidate you: just think bathwater. If it feels warm on the wrist, but not hot, it's ready to pour into a bowl. Add the yeast. Measure the sugar into the bowl. Whisk until the sugar and yeast are dissolved. Measure 1 cup of the flour into the bowl. Spoon the flour into a dry measuring cup and level it off with a knife. Whisk the measure well, then let it "proof," or sit for 10 minutes. It tiny bubbles appear and the batter looks slightly expanded, you're on the right track. Stir in the salt, then add the remaining flour, cup at a time. This can be quite messy. Turn the dough onto a lightly floured counter top. To knead, fold the dough in half and push it down and away with the heel of your hand, rotate the dough, and repeat until it is smooth and elastic. (Kneading can take up to 10 minutes.) Place the ball in a bowl greased with vegetable oil and turn to coat. Cover with a damp cloth or plastic wrap and let the dough rise in a draft-free area for 1-2 hours, or until it has doubled in size. Punch the dough down. Knead it again to remove air bubbles, then shape and bake it.

Personal Notes:
Personal Notes:
This meat pie is a specialty of many Volga German's and a favorite of my husband. I also add some extra shredded white cheddar for a little extra goodness.

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!

 

Bookmark and Share

 

 

6W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 500,000 in our family cookbooks!