Runza

Runza

This recipe is a version of those made by a fast-food chain in Nebraska. They are similar to a Russian Pierogi with spiced ground beef and cabbage inside a raised yeast bun. My brother lives in Nebraska and I beg him to bring me some, every time he comes to visit!

Ingredients:

Filling:

1.5 to 2 pounds of ground beef

1 ½ tsp of salt

1 tsp black pepper

1 onion, chopped

1 tsp garlic salt

2 TBSP Worcestershire sauce

1 medium head of cabbage, chopped

1 tsp oregano

1 tsp chili powder

½ tsp of ground sage

Sliced Swiss or cheddar cheese (2 x 4 inch rectangle per sandwich)

8 ounces of sautéed mushrooms (optional)

Dough:

1 cup of warm water

¼ cup of sugar

¼ cup of butter

3 ¼ cup of flour (or more if dough is sticky)

2 ¼ tsp yeast

1 egg

Preheat oven to 170 degrees and then shut off the oven.

Brown ground beef, add the mushrooms (if using), onion, salt, garlic salt, Worcestershire sauce, pepper, chili powder, oregano, sage and cabbage. Simmer until cooked and set aside.

Mix the dough ingredients together and then roll out about ¼ inch thick. Cut into 4 x 4-inch squares. Place a piece of cheese on each square of dough. Add a heaping tablespoon or two of filling and fold the edges of the dough over the top. Seal each sandwich into a 2 x 4-inch rectangle. Placing any seams on the rectangles facing downward on baking tray.

Spray the sandwiches with vegetable oil and cover with plastic wrap then place in the warm oven to rise for 20 minutes. Remove the sandwiches from the oven after 20 minutes and preheat your oven to 350 degrees.  Bake the runzas 20 to 30 minutes (or until brown on the top.)

Serves 8 to 10

(These can be frozen prior to baking to eat later. Thaw and let the buns rise then bake in a 350-degree oven as above.)