Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, bierock. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Bierock is one of the most favored of recent trending foods in the world. It’s enjoyed by millions every day. It is simple, it is fast, it tastes yummy. Bierock is something that I’ve loved my entire life. They’re fine and they look wonderful.
Bierock! is Madison's best craft beer bar. So what the f&$% is a bierock? Madison's home for craft beer and bierocks. Wait, what the f&@% is a bierock?.
To get started with this recipe, we must first prepare a few components. You can have bierock using 13 ingredients and 12 steps. Here is how you cook that.
The ingredients needed to make Bierock:
- Prepare Dough
- Make ready 2 C warm milk
- Make ready 2 packets active dry yeast
- Make ready 4 Tblsp granulated sugar
- Take 2 tsp salt
- Get 6 Tblsp unsalted butter, softened
- Take 2 large eggs
- Get 5 1/2 C Flour, plus some for rolling
- Prepare Filling
- Get 1 large sweet onion, chopped
- Take 2 lbs ground beef
- Get 1 head green cabbage, coursely chopped
- Make ready to taste salt and pepper
They originated in Eastern Europe and are very common among German immigrants to the US. Bierock bar and restaurant is one of the best in Madison. Craft beer and comfort food in Wisconsin's capital city. Join host Deborah Anderson and returning guest Korene Triplett to learn how to make bierocks.
Steps to make Bierock:
- Start by making the dough. In a medium mixing bowl combine milk, yeast, butter, salt, sugar, adding the eggs last. Set aside.
- In a large mixing bowl measure out the four. Using a whisk, or fork stir flour making a nice loose powder.
- Stir the wet ingredients thoroughly and dump into large bowl of flour. Using your hands miss and knead into a soft dough. Maybe slightly sticky.
- Butter the sides of the large mixing bowl. Roll the dough in the butter. Cover and set aside for about an hour to double in size.
- Start the filing.
- In a large stock pot, over medium to low heat add chopped onion and ground beef to pot. Cook until the ground beef is lightly browned.
- Slowly stir coarsely chopped cabbage into the stock pot of meat. It will be a lot. Cook until cabbage it's soft. Remove from heat.
- Preheat oven to 350°F.
- Gently flour a surface to roll out your dough. Line cookie sheet with parchment paper.
- Punch down the dough. Pinch off enough dough to make a dinner roll. Pat both sides of dough on floured surface. Roll into a rectangle, or circle. Either works. You don't want to see through the dough.
- Spoon mixture into the center of your rolled out dough. You can add cheese, extra toppings, or spices as you like. Pull dough around filling. Pinch to seal dough. Place sealed side down on parchment lined cookie sheet. Repeat until you are out of filling or dough.
- Bake in center of oven for about 25 minutes, our until light golden brown. Pull from oven. Brush with butter. Serve warm.
Craft beer and comfort food in Wisconsin's capital city. Join host Deborah Anderson and returning guest Korene Triplett to learn how to make bierocks. Bierocks - Old Fashioned Volga German Hamburgers Recipe. · German Bierocks are made by combining ground beef, chopped cabbage and lots of seasoning all baked in a bread dough. Note: To freeze, cool completely, and wrap individually in foil. Bierocks—pronounced bee-rock and also known as runzas—are a German/Eastern European roll that made its way to the American Midwest.
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