I'm looking for a recipe for buns stuffed with meat and sourkraut. My Ukrainian Grandfather made them.?

Answer 1

They used to be called Runzas.......Im not sure what they are called in other parts of the country or the world.....I hope this helps

RUNZAS

4 1/2 to 5 c. flour
1 c. sugar
1 tsp. salt
2 pkgs. active dry yeast
3/4 c. milk
1/2 c. water
1/2 c. shortening
2 eggs, at room temperature

FOR DOUGH: Measure 1 3/4 cups of flour into a large mixing bowl. Stir in sugar, salt and yeast. Heat milk, water and shortening until warm, 120 to 130 degrees. Pour into flour mixture. Add eggs, beat with an electric mixer at low speed for 1/2 minute at high speed for 3 minutes more. Stir in the rest of flour. Knead about 5 minutes. Cover with plastic wrap and towel. Let rest 20 minutes.

RUNZA FILLING:

1/2 lb. ground beef
1 onion, chopped
2 c. chopped cabbage
2 tbsp. butter
1/2 tsp. salt
1/8 tsp. pepper

Roll dough thin, cut into 6 or 7 inch squares. Makes about 6. Brown beef, onion and wilted cabbage mixture and place 3 tablespoons of mixture in center of each square. Bring corners of each square to center. Pinch edges together and seal. Place runzas seam side down on baking sheet. Let raise in warm place, 40 to 60 minutes. Bake at 350 degrees for 20 minutes.
Runzas freeze well and may be reheated in microwave. The recipe calls for baking seam side down but I prefer seam side up because you loose less filling.

Answer 2

Ukrainian Sauerkraut Buns

Answer 3

I know what you are talking about. My wife's family transplanted from Germany to Russia in the late 1800's. So it is a German/Russian recipe. They are called Bierock.
I tried to find my wife's recipe but couldn't. As best as I can remember she made a bread dough that used yeast and had to be pounded down and let rise again. She would cook ground beef, onions, and cabbage. She would take the dough and make buns filled with the beef mixture and bake them.
If you do a google search for "bierock recipes" you can get some what you need.

Answer 4

It is called Bierock - here's a good recipe for ya

1/2 cup chopped onion
1 1/2 pounds lean ground beef
1 (16 ounce) can sauerkraut, drained and pressed dry
2 (8 ounce) cans refrigerated crescent rolls
1 (8 ounce) package shredded Cheddar cheese

Preheat oven to 350 degrees F.
Brown onion and ground beef in a large skillet over medium high heat; drain extra fat out of skillet, then stir in drained sauerkraut. Heat through and set aside.
Press 1 package of crescent roll dough into the bottom of a lightly greased 9x13 inch baking dish. Spread beef mixture on top, then lay 2nd package of crescent roll dough over the top of the beef mixture. Press dough seams together and sprinkle all with cheese.
Bake in preheated oven for 25 to 30 minutes, or until golden brown.




You might also wanna try those polish sloppy joes

3 pounds lean ground beef
1 (32 ounce) jar sauerkraut with caraway seed
2 (15 ounce) cans boiling chicken broth
1 green bell pepper, seeded and diced
2 stalks celery, chopped
1 large onion, diced
1 pinch salt and pepper to taste

Crumble the ground beef in a large skillet over medium-high heat. Cook and stir until no longer pink. Pour in the sauerkraut and chicken broth and add the green pepper, celery and onion. Simmer for at least 1 hour. Season with salt and pepper to taste and serve on a good hard roll or a semmel (Kaiser) roll.