Beef Beerocks

Beef Beerocks, also known as Runzas, are a delicious blend of seasoned ground beef, cabbage, and onions wrapped in soft, pillowy bread dough. This hearty and portable dish is perfect for lunch, dinner, or a snack and is loved for its savory, satisfying flavors.

Why You’ll Love This Recipe

  • Classic Comfort Food: A warm, filling dish that’s packed with flavor.
  • Make-Ahead Friendly: Perfect for meal prepping and reheating.
  • Versatile: Add your favorite spices, veggies, or cheeses for a personal twist.
  • Easy to Transport: Great for picnics, lunches, or on-the-go meals.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

  • Ground beef
  • Cabbage, finely shredded
  • Yellow onion, diced
  • Garlic, minced
  • Salt and pepper
  • Paprika (optional)
  • Pre-made bread dough (or homemade)
  • Olive oil or butter (for sautéing)

Directions

  1. Prepare the Filling:
    • Heat olive oil or butter in a large skillet over medium heat.
    • Add diced onion and garlic, sauté until fragrant.
    • Stir in ground beef, cooking until browned. Drain any excess fat.
    • Add shredded cabbage, salt, pepper, and paprika. Cook until the cabbage is tender. Remove from heat and let cool.
  2. Prepare the Dough:
    • If using pre-made dough, let it thaw and rise according to package instructions.
    • Divide the dough into equal portions (about 8-12 pieces, depending on size preference).
  3. Assemble the Beerocks:
    • Roll each piece of dough into a circle.
    • Place a spoonful of the cooled beef and cabbage mixture into the center.
    • Fold the edges of the dough over the filling and pinch to seal. Place seam-side down on a baking sheet lined with parchment paper.
  4. Bake:
    • Preheat the oven to 375°F (190°C).
    • Let the assembled beerocks rest for 15 minutes for a final rise.
    • Bake for 20-25 minutes, or until golden brown.
  5. Serve:
    • Enjoy warm or at room temperature. Serve with mustard, ketchup, or your favorite dipping sauce.

Servings and Timing

  • Servings: 8-12 beerocks
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Total Time: 55 minutes

Variations

  • Cheesy Beerocks: Add shredded cheddar or mozzarella cheese to the filling for a gooey twist.
  • Spicy Kick: Include diced jalapeños or a pinch of chili powder for heat.
  • Vegetarian: Replace ground beef with mushrooms or lentils for a plant-based version.
  • Herbaceous Flavor: Add fresh dill or parsley to the filling for an herby note.
  • Whole Wheat: Use whole wheat dough for a healthier alternative.

Storage/Reheating

  • Storage: Keep leftovers in an airtight container in the refrigerator for up to 3 days.
  • Freezing: Wrap baked beerocks individually in plastic wrap and freeze for up to 2 months.
  • Reheating: Reheat in a 350°F oven for 10-15 minutes, or microwave for 1-2 minutes.

FAQs

What kind of dough works best?

Pre-made bread dough or homemade yeast dough are ideal, but crescent roll dough can work for a shortcut.

Can I make the filling ahead of time?

Yes, the beef and cabbage mixture can be prepared up to 2 days in advance and stored in the refrigerator.

Can I use a different type of meat?

Ground pork, turkey, or chicken are great alternatives to beef.

How do I prevent the beerocks from splitting open?

Ensure the edges are well-sealed, and don’t overfill the dough. Letting them rise slightly before baking also helps.

Can I bake these in an air fryer?

Yes, bake in an air fryer at 350°F for about 10-12 minutes, turning halfway through for even cooking.

What sides go well with beerocks?

Serve with a fresh salad, roasted vegetables, or a cup of soup for a complete meal.

Can I use sauerkraut instead of fresh cabbage?

Yes, sauerkraut adds a tangy flavor. Be sure to drain it well before adding to the filling.

Do I need to brush the dough with anything before baking?

Brushing with an egg wash (1 egg beaten with 1 tablespoon of water) gives the beerocks a shiny, golden crust.

Are beerocks the same as runzas?

They are very similar, with slight regional or family recipe variations. Both feature a beef and cabbage filling in dough.

How can I make the dough from scratch?

A simple yeast bread dough made with flour, yeast, water, milk, and a little sugar and salt works perfectly for beerocks.

Conclusion

Beef Beerocks are a comforting and satisfying dish that’s easy to make and versatile for any occasion. Whether you enjoy them warm from the oven or reheated on a busy day, their savory flavor and hearty texture make them an irresistible treat. Try this recipe today for a homemade take on a timeless classic!

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Beef Beerocks

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Beef Bierocks, also known as Runzas, are soft bread pockets filled with a savory mixture of ground beef, cabbage, and onions. A hearty and delicious handheld meal perfect for family dinners or meal prep!

  • Author: Beth
  • Prep Time: 20 minutes
  • Chill Time: 1-2 hours
  • Cook Time: 25 minutes
  • Total Time: 2 ½ hours
  • Yield: 1012 bierocks 1x
  • Category: Main Dish
  • Method: Baking
  • Cuisine: German-American

Ingredients

Scale

For the dough:

  • 4 cups (500 g) all-purpose flour
  • 1 packet (2 ¼ teaspoons) active dry yeast
  • 1 cup (240 ml) warm milk (110°F/43°C)
  • ¼ cup (50 g) granulated sugar
  • ¼ cup (60 ml) vegetable oil or melted butter
  • 1 large egg
  • 1 teaspoon salt

For the filling:

  • 1 lb (450 g) ground beef
  • 2 cups (150 g) shredded cabbage
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon paprika (optional)
  • 1 tablespoon Worcestershire sauce (optional)


Instructions

Make the dough:

  1. Activate the yeast:
    • In a small bowl, combine the warm milk, sugar, and yeast. Let sit for 5-10 minutes until frothy.
  2. Mix the dough:
    • In a large bowl, mix the flour and salt. Add the yeast mixture, vegetable oil, and egg. Stir until a dough forms.
  3. Knead and rise:
    • Knead the dough on a floured surface for 8-10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place for 1-2 hours, or until doubled in size.

Prepare the filling:

  1. Cook the beef:
    • In a large skillet, cook the ground beef over medium heat until browned. Drain any excess fat.
  2. Add the vegetables:
    • Stir in the onion, cabbage, garlic, salt, pepper, and paprika (if using). Cook until the cabbage is tender, about 8-10 minutes. Stir in Worcestershire sauce if desired. Let the mixture cool slightly.

Assemble the bierocks:

  1. Roll out the dough:
    • Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
    • Punch down the dough and divide it into 10-12 equal pieces. Roll each piece into a 6-inch circle.
  2. Fill and seal:
    • Place 2-3 tablespoons of the filling in the center of each dough circle. Fold the edges over the filling and pinch to seal tightly. Place seam-side down on the prepared baking sheet.
  3. Bake:
    • Bake for 20-25 minutes, or until the bierocks are golden brown.


Notes

  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months. Reheat in the oven or microwave.
  • Add shredded cheese to the filling for a cheesier version.


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