Bierock Obamas?

[pipoman]

Today I made bierocks and thought a bierock restaurant should be called Bierock Obamas...:D Of coarse the restaurant would have to be among the Volga Germans, but that wouldn't be a problem in my neck of the woods, everyone knows what a bierock is in these parts. When I grew up in Nebraska, they have a very similar meat pocket they call a Runza, and in fact there is a Runza restaurant chain in Nebraska. Just one o' those breeze through thoughts that make me smile..:)

[elleng]

1. PLEASE elucidate!

THIS I know of the Volga!

http://www.youtube.com/watch?v=G23Xozc-G6Q

[pipoman]

2. Volga Germans on the US plains

fled Germany to the Volga River area of Russia to escape religious persecution. They later immigrated to the US in the 1870's through the early 20th century. There are many settlements which still embrace their heritage out here on the plains. I manage a restaurant in a Volga German and Dutch heritage hamlet. I grew up with Swedes very close to another Volga German community, I am slowly learning their recipes and am able to cook them to their satisfaction.

[elleng]

3. Thats interesting!

Would you share recipes?

[pipoman]

6. Sure

Bierocks are easy, a little labor intensive. Brown hamburger and medium chopped onions, drain most of the fat leaving a little to help steam the cabbage. Toward the end of the cooking add shredded cabbage and cover allowing the cabbage to wilt. Salt and pepper to taste. Some people add cheddar cheese, authentic bierocks are beef, onion, and cabbage seasoned with salt and pepper. I add a little cheddar when I make lots of them (today I made 300) to help hold the meat together, making the rolling easier. After the meat is done, refrigerate it over night. Again, when I make a lot I use 1.5 oz frozen butter and egg dinner rolls, if I am making them for the family I make white yeast bread dough. If using frozen dough, thaw the dough. Flatten the dough out (it helps to use pan spray on the working surface and on your gloves), I use a 3 oz potato scoop, scoop the meat mixture on the center of the dough. Pull the corners to the center and pinch closed. Flatten the dough out into a thick patty shape, then proof the dough in a warm area for a bit until it has raised some. Then bake 325-350 until golden brown. When they are removed butter them while they are hot. These freeze well and reheat in the microwave. I sold around 10 dozen today which I froze early this morning.

If making the dough. Raise the dough once, knead down, roll out into a log, and cut approx 1.5 oz pieces, then follow the directions above.

I have made them (at home) with ham and provolone; turkey, bacon and swiss; eggs, sausage and cheddar; and broccoli, ham and cheese.

[Tangerine LaBamba]

7. Oh, that sounds awfully good -

I've got to try these.

I just, out of curiosity, checked on loose meat recipes, and they were another simple surprise. I'm gonna try fixing those, too.

Ground beef suddenly has a new place in my life. Thanks for the inspiration.......

[Tangerine LaBamba]

4. Yummy -

they remind me of Cornish pasties, but the dough in your bierocks looks more like a sweet roll than what is used in pasties. Or empanadas.

Dumpings, actually, and every culture has its version. They're all good.

Ever have a loose meat sandwich in Iowa? I loved those.



http://www.maid-rite.com/food/food-menu.shtml

[pipoman]

5. There is a loosemeat chain in Kansas too

http://www.nuwaycafe.com/

I like them. Nuway makes a great shake too, they serve it in the stainless malt mixer cup.

Runzas and Bierocks are similar.

[japple]

9. Didn't Rosanne have a loosemeat diner on her TV

sitcom?

[JeffR]

8. Thank you! After seeing this thread I did some searching

and ran across a bierock casserole recipe I tried the other day:

http://www.desktopcookbook.com/recipe.asp?ID=41432

I substituted ground turkey because I don't eat red meat, but otherwise followed the recipe exactly. It was tasty and easy. I've got to try some variations with more vivid spicing, but it was pretty satisfying, and even better as leftovers the next day. Especially nice for someone who has very few dishes in his repertoire, like me.

Thanks for posting this!