Beirock
© elenahramovaphotos via Canva.com
Quick Bite
A savory, stuffed pastry traditionally filled with ground beef, onions, cabbage and very simple seasonings like salt and pepper.
History
In the 1700s, Germans invited by Catherine the Great settled along the Volga River and blended their cooking traditions with local Russian influences. One result was the bierock, a soft yeast roll filled with ground beef, cabbage, and onions.
In the late 1800s, many Volga Germans immigrated to the American Midwest, especially Kansas, Nebraska, and the Dakotas, bringing the recipe with them. It became popular on farms because it was hearty, inexpensive, and easy to pack for field lunches. Today, bierocks remain a beloved symbol of immigrant heritage and Midwestern home cooking.
Fun Facts
The American cousin is the Runza (the trademarked word for bierock) and is usually square in shape. In Nebraska, a restaurant chain called Runza built its entire menu around a version of the bierock and it’s still going strong today!
Modern twists are plentiful. Today’s versions include everything from cheese and jalapeños to BBQ chicken or veggie fillings, but purists still prefer the classic combo.
Where to Try
Runza Restaurant - Over 80 locations throughout Nebraska
School and church fundraisers
Recipe
Ingredients
For the dough
1 cup warm milk (about 110°F)
1 packet (2 1/4 tsp) active dry yeast
1/4 cup sugar
1/4 cup melted butter
2 large eggs
1 tsp salt
4 cups all-purpose flour (plus extra for kneading)
For the filling
1 lb ground beef
1 medium onion, chopped
4 cups cabbage, finely shredded
Salt and pepper to taste (about 1 1/2 tsp salt, 1/2 tsp pepper)
Optional: 1/2 tsp garlic powder, 1/2 tsp caraway seeds, or a dash of Worcestershire sauce
Preparation & Cooking Instructions
In a large bowl, combine the warm milk, sugar, and yeast. Let sit for 5–10 minutes until foamy.
Add melted butter, eggs, and salt to the yeast mixture. Gradually stir in the flour—1 cup at a time—until a soft dough forms. Knead on a lightly floured surface for 5–7 minutes, until smooth and elastic.
Place dough in a greased bowl, cover with a towel, and let rise in a warm spot for 1 hour, or until doubled in size.
While the dough rises, brown the ground beef and onion in a large skillet. Drain excess fat.
Add shredded cabbage and seasonings. Cook 10–15 minutes until the cabbage is tender. Taste and adjust seasoning. Let cool slightly.Punch down the dough and divide it into 12 pieces. Roll each piece into a 6-inch circle. Spoon ¼ cup of filling into the center, gather the edges, and pinch tightly to seal (like a filled bun). Place seam side down on a parchment-lined baking sheet.
Cover and let rise for another 20–30 minutes while preheating the oven to 375°F (190°C).
Bake for 20–25 minutes, until golden brown. Brush the tops with a little melted butter for a soft, shiny crust. Serve warm.
