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
- 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.
- 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).
- 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.
- 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.
- 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!
PrintBeef Beerocks
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!
- Prep Time: 20 minutes
- Chill Time: 1-2 hours
- Cook Time: 25 minutes
- Total Time: 2 ½ hours
- Yield: 10–12 bierocks 1x
- Category: Main Dish
- Method: Baking
- Cuisine: German-American
Ingredients
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:
- Activate the yeast:
- In a small bowl, combine the warm milk, sugar, and yeast. Let sit for 5-10 minutes until frothy.
- 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.
- 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:
- Cook the beef:
- In a large skillet, cook the ground beef over medium heat until browned. Drain any excess fat.
- 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:
- 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.
- 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.
- 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.