VOLGA GERMAN BIEROCK OR BEEROCK
A Russian-German meat and cabbage pie
This meat pie that makes beer taste good!
Printed from THEGUTSYGOURMET.NET
INGREDIENTS: Servings:10-12
Ingredients:
Makes about 18-24
•
1 large head cabbage, shredded
• 2 Yellow onions, chopped
• 2 cloves garlic, chopped
•
3-4 lb. seven bone roast (beef)
• 4 Tbs.. canola oil
• 2 Tbs. ground black pepper
• 1 tsp. red pepper flakes (optional)
•
salt to taste
Dough:
• 3/4 cup water, warm (105° to 115° F)
• 1 package active yeast dry
•
2 Tbs. sugar
• 3/4 tsp. salt
• 1 cup potato mashed
• 2 eggs
• 1/3 cup vegetable oil
• 3 cups unbleached flour
• 1 1/2 Tbs. water
Directions:
In a large skillet, salt and pepper the roast on both sides. Brown off roast on both sides. Add water to
cover and cook roast on stovetop or a 275° degree oven until roast is well cooked and falling off the
bone (about 4 hours). Set aside and cool. **NOTE: You can use lean hamburger instead of the roast,
and brown the burger into marble size pieces.
When cool, shred the beef and remove all fat. In another large skillet, saute the onions and garlic until
onion is almost golden brown. Add the shredded cabbage and cook until limp. Add salt, pepper and
shredded beef or hamburger to the cabbage mixture and let stand until cool.
ASSEMBLY:
Dough and assembly directions:
Combine water, yeast, and sugar; let stand 5 minutes or until bubbly.
Add salt, potatoes, 1 egg, and oil; beat until well mixed. Add 1 1/2 cups flour and beat for 2 minutes.
Stir in remaining flour, 1/2 cup at a time, until a stiff dough forms.
Turn out onto a
well-floured surface and knead until smooth and elastic. Let dough rest 15 minutes. Roll out half of
the dough
into an 18-inch square and cut into quarters.
Fill each square with about 1/2 cup meat mixture.
Mix remaining egg and 1 1/2 tablespoons water together; brush glaze on edges of the square.
Fold dough over filling to form the rectangle into a ball shape and pinch in the middle to seal. Repeat
to make 18-24 beerocks.
Place on greased cookie sheet. Cover and let rise for 20 to 25 minutes.
Brush
tops with remaining egg glaze and bake in preheated 375° F oven for 15 to 20 minutes or until golden brown.
Serve hot or room temperature.
Copyright 2001© 2011© The Gutsy Gourmet® - All rights reserved
|
