Nebraska's Stuffed Beef Sandwiches Recipe

Nebraska's Stuffed Beef Sandwiches Recipe photo by Taste of Home

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

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Nebraska's Stuffed Beef Sandwiches Recipe

Prep: 35 min. + rising Bake: 20 min.

Yield: 12 Servings

35 20 55

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 milk
1/2 cup water
1/2 cup shortening
2 eggs
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

Directions

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, about 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 with plastic wrap. Working with one 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. Yield: 12 servings.

Nutritional Facts 1 serving equals 433 calories, 16 g fat (5 g saturated fat), 84 mg cholesterol, 524 mg sodium, 48 g carbohydrate, 4 g fiber, 23 g protein.

Originally published as Nebraska's Stuffed Beef Sandwiches in Country Woman April/May 2012

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Nebraska's Stuffed Beef Sandwiches

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Reviewed on Dec. 31, 2012 by brendallozano

I would definitely rate this 5 Star (but no stars came up to click on). I was born and raised in Nebraska and it's my favorite food/fast food restaurant of all time. I have moved away and tried without success to get the recipe just right on my own. Thankfully, I found this recipe in the Country Woman magazine, and lo and behold it was SPOT ON! It is exactly like the Runzas I know and love, and desperately miss, since moving out of the state. Absolutely perfect recipe.

Reviewed on Jul. 10, 2012 by sdmasters

These were great and remind me of my college years at UNL!