Best 2 Nebraskas Stuffed Beef Sandwiches Recipes

NEBRASKA'S STUFFED BEEF SANDWICHES

Nebraska's Stuffed Beef Sandwiches image

When I moved to Nebraska, I discovered many ethnic foods that I had never heard of before. A friend introduced me to this runza recipe, a German-Russian beef sandwich, and it quickly became a family favorite. -Dolly Croghan, Mead, Nebraska

Provided by Taste of Home

Categories Dinner Lunch

Time 55m

Yield 12 servings.

Number Of Ingredients 15

Ingredients

4-1/2 cups all-purpose flour, divided
1/4 cup sugar
2 packages (1/4 ounce each) active dry yeast
1 teaspoon salt
3/4 cup 2% milk
1/2 cup water
1/2 cup shortening
2 large eggs, room temperature
FILLING:
2 pounds lean ground beef (90% lean)
2 medium onions, chopped
4 cups chopped cabbage
2 teaspoons seasoned salt
1 teaspoon garlic powder
1 teaspoon pepper

Steps:

Place 1-3/4 cups flour, sugar, yeast and salt in a large bowl. Heat the milk, water and shortening to 120°-130°. Pour over flour mixture; add the eggs. Beat with an electric mixer on low speed until blended. Beat 3 additional minutes on high. Stir in the remaining flour; knead until smooth and elastic, 6-8 minutes., Place dough in a greased bowl; cover and let rise in a warm place until doubled, about 1 hour., Meanwhile, in a large skillet, cook beef and onions over medium heat until meat is no longer pink; drain. Add the cabbage, seasoned salt, garlic powder and pepper; cook until cabbage is wilted., Punch dough down; divide into 12 portions and cover. Working with 1 piece at a time, roll into a 6-in. square. Place 3/4 cup meat mixture in the center of each square. Fold dough over filling, forming a rectangle. Pinch edges tightly to seal and place on greased baking sheets., Bake at 350° for 18-20 minutes or until golden brown. Serve hot.

Nutrition Facts : Calories 433 calories, Fat 16g fat (5g saturated fat), Cholesterol 84mg cholesterol, Sodium 524mg sodium, Carbohydrate 48g carbohydrate (10g sugars, Fiber 4g fiber), Protein 23g protein.

STUFFED HAMBURGER-CABBAGE BUNS (RUNZAS OR BIEROCKS)

Stuffed Hamburger-Cabbage Buns (Runzas or Bierocks) image

Unique and tasty meal-buns may be frozen after cooking for great make-ahead lunch. Save prep time by purchasing pre-packaged shredded cabbage from your local produce market. Recipe is for four sandwiches-however, I make six smaller sandwiches and find them more enjoyable.

Provided by TGirl

Categories Lunch/Snacks

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 14

Ingredients

1 lb frozen white bread dough, thawed (equals 2 loaves)
1 lb ground beef
2 cups shredded cabbage
1 cup chopped onion
1/4 cup chopped parsley (fresh)
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon minced garlic
1 cup cheddar cheese
1/4 cup ketchup
1 egg, slightly beaten
1 tablespoon milk
kosher salt (optional)
cracked pepper (optional)

Steps:

Preheat oven to 350 degrees.
In 10 inch skillet, brown beef over medium heat.
Drain fat and add cabbage, onions, parsley, garlic, salt and pepper.
Cook until cabbage is crisp/tender (5 minutes).
Add cheese and ketchup.
Remove from heat and set aside to cool.
Divide each bread loaf into 4 equal pieces.
Roll dough out on lightly floured surface into a 6 inch circle.
Place 1/2 C of beef mixture into center of each circle.
Pinch the edges of the dough together to enclose beef and form into bun shape.
Seam side down, place filled bun on greased cookie sheet.
In small bowl, mix egg and milk.
Brush top of bun with egg mixture.
Sprinkle top with a bit of kosher salt and cracked pepper if desired.
Bake for 25-30 minutes or until browned.
Serve with ketchup, mustard, barbecue sauce and relish if desired.
TIP-buns can be frozen after cooking.
To prepare frozen buns, remove from freezer-wrap in foil and place on cookie sheet and bake at 350 degrees for 55-60 minutes or until heated through.