Runza - A Nebraska Classic! Recipe
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Ingredients: |
Ingredients: For the Pastry:
2 cup water
2 packets active dry yeast
1/2 cup sugar
1 1/2 tsp salt
1 egg
1/4 melted butter - then cooled
6 1/2 cup flour
For the Filling:
1 1/2 ground beef
1/2 onion, sliced in half and then finely sliced into 1/2 rings
3 cups finely shredded cabbage
1/8 - 1/4 cup water
1 1/2 tsp salt
Dash of Tabasco sauce
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Directions: |
Directions:To make the pastry:
Mix water, yeast, sugar and salt in a bowl. Add egg, butter and flour. Knead to mix well.Place dough in a greased bowl; cover and let rise in a warm place until doubled, about 1 hour.
Make the filling:
Brown ground beef and onions. Drain grease. Add other ingredients and simmer for 15-20 minutes. Let cool.
Punch dough down; divide into 12 portions, place on greased cookie sheet and cover with plastic wrap.
Working with one piece at a time, roll into a 6-in. square. Place 3/4 cup meat mixture in the center of each square. Fold dough over filling, forming a rectangle. Pinch edges tightly to seal and place on greased baking sheets.
Bake at 350° for 18-20 minutes or until golden brown. Serve hot. |
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Personal
Notes: |
Personal
Notes: [Note from Cathe] Never heard of Runza? Me either! So I looked it up and found a little history lesson about Runza featured in the Omaha World-Herald:
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If you've never heard of runza, let us introduce you to this traditional Cornhusker specialty. The runza got its start from German immigrants (both Germans native to Germany and Germans who had lived in Russia) to the American midwest. This stuffed sandwich was inspired by the pierogi but is made with a yeasted bread dough instead of a dumpling.
The runza sandwich is a bun stuffed with ground beef and cabbage. It was widely made in Nebraskan home kitchens; it wasn't until after World War II that the runza took the leap from homemade specialty to fast food.
Sally Brening Everett, the daughter of a family who came to Nebraska from Germany by way of Russia, started a food stand in 1949 in Lincoln, Nebraska, working with her brother and brother-in-law. She not only fine-tuned the original runza recipe, but she also trademarked the name.
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