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BIEROCK

5 Oct

 

 

Okay    Boys and girls…….     Today you not only get a great recipe but also a history lesson  about the   ”   Volga – Germans  ”

volga

So   …..    It seems that back in in 1763 in Russia,  Catherine the Great  ( who is German by the way ) issues this invite to the Germans to live by  the Volga River to ”  COME OOONN DOWN  to the Russian side of town and settle  in Russia  .    Oh yeah bring your modern farm technology with you.    ( ach du liba ! they could grow some good stuff )   In return she will pay for the transportation ,  no taxes and no military service and you can stay as German as you want. ( language, culture, churches etc. )    So they said sure and everyone would live happily ever after.

But  no ………..

Alas,   in  1871  Czar Alexander II  revoked their exemption from military service and started to tax them too.

SO ,    off to America ,   were they settled in   Nebraska ,  Kansas , and Arkansas ,    which was similar to the steppes in Russia.v2

 

And that is why they are called      ”    Volga – Germans  ”

Oh yeah,   ……….  one of the things they brought with was ,   the Bierock or Runza.

 

I saw this in the newspaper and it grabbed my attention because I could not believe there was a food in America that I did not have at least a passing knowledge of.

nab     runza

Now,   even tho there is a whole chain of Runza restaurants in these states ,   I have never heard of these ,    mostly because…….. I   have never been there.

So with out further ado.

Bierock

Dough :

1     CUP WARM WATER

1   PACKET ACTIVE DRY YEAST

1/4   CUP SUGAR

1/4   CUP BUTTER – melted and cooled

1   EGG

1    TSP KOSHER SALT

3 1/2   CUP FLOUR

 

DOUGH:

ADD WATER AND  YEAST IN TO A LARGE BOWL OR A STAND MIXER IF YOU    HAVE ONE

LET SIT FOR 10 MIN UNTIL FOAMY

ADD SUGAR BUTTER,  EGG ,  SALT    MIX WELL

ADD HALF THE FLOUR AND MIX WELL

ADD THE REST OF THE FLOUR AND MIX FOR  2 MIN.     KNEAD FOR   2 MIN   UNTIL SMOOTH.

PLACE IN A LIGHTLY OILED BOWL AND COVER UNTIL DOUBLED  , ABOUT A HOUR

PUNCH DOWN , COVER AND LET RISE UNTIL DOUBLED AGAIN ,   ABOUT ANOTHER HOUR

 

While the dough is rising you can make the filling

1 1/2 lb  CHUCK BEEF ,   –   CUT INTO 1  INCH CUBES

1/2  TSP SALT

3  TBSP OLIVE OIL

1   CUP WATER

1 BOTTLE BEER  (  REAL BEER AS ALWAYS  , NOT LITE  ANYTHING )

1  TBSP  SOY SAUCE

1   TBSP WORCESTERSHIRE  SAUCE

DASH GARLIC POWDER

2   CUPS THINLY SLICED RED CABBAGE

1     CAN  SAUERKRAUT    ( DRAINED )

1     MED ONION – CHOPPED

1   HEAPING TBSP SOUR CREAM

DASH OF GARLIC POWDER

3   BAY LEAF

2   TBSP PICKLE  JUICE

1    ABOUT A CUP MINCED PICKLE ( cut the sides off the pickle , these have no seeds and less juice use these  “SIDES ” ,    throw the  “CORE ”  away  )

1    BEATEN EGG

POPPYSEEDS

SEASON BEEF WITH     ….. MIX  1  TBSP SOY SAUCE WITH     1   TBSP WORCESTERSHIRE  SAUCE AND A DASH OF GARLIC POWDER  . POUR OVER MEAT , MIX LET SIT FOR   20 MIN.

SPRINKLE   A LITLLE  SEASON SALT  OR   EMERILES ESSENCE AND LET SIT ANOTHER 20 MIN

In a dutch oven or large skillet heat 2 tbsp. oil until really hot.

Brown beef on all sides  , add water and beer and bay leaf .

Heat to a simmer ,  then turn to low.    Cover  and cook until falling apart tender about a hour ( the meat will look almost caramelized and you should be able to shred it with 2 forks )  Shred with two forks.  Cool

In a large skillet heat  1 tbsp. oil   and add onions for 1 min.    then add cabbage and kraut.   salt and pepper

Add  a splash of beer and 2 tbsp. pickle juice and cook until onions are translucent and cabbage slightly wilted but still firm.  discard any liquid  Cool and add to beef

Mix in diced pickles and 1 tbsp. sour cream dash of garlic powder .  MIX WELL

 

Cut dough into 8 pieces

Heat oven to 350′  Line  a cookie sheet with parchment paper.   Spread acouple of tsps. olive oil on the paper with your fingers

((    Side note: I’m really liking this parchment paper. I used to use foil and thought ,   what the heck… same stuff  ,  but its not.   So go out and buy a roll,   It makes the difference  ))

On a lightly floured surface spread I piece of dough out with your fingers and just a roll or two with a rolling pin to form a 6 – 8 inch circle.     Should be about 1/3 inch thick

Spread dough on 1 hand and take about      1 cup filling with the other hand and place in the middle of dough.

Then pull up sides of dough around filling pinching  it together ,   ( Kind of   like making a big snowball )

Place seam side down on parchment – paper

Brush tops with beaten egg

Sprinkle a little poppy seed onto each rock and alittle salt

Bake until golden brown about 25 min

Allow to rest a few min

Serve hot, or put them in the frig and have them for lunch the next day or  wrap in two layers of tin foil and put them in the freezer for later.

 

Eat and Enjoy !

 

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