Nebraska's Stuffed Beef Sandwiches Recipe

5 3 3
Nebraska's Stuffed Beef Sandwiches Recipe
Nebraska's Stuffed Beef Sandwiches Recipe photo by Taste of Home
Publisher Photo

Nebraska's Stuffed Beef Sandwiches Recipe

Read Reviews
5 3 3
Publisher Photo
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. —Dolly Croghan, Mead, Nebraska
MAKES:
12 servings
TOTAL TIME:
Prep: 35 min. + rising Bake: 20 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 35 min. + rising Bake: 20 min.

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 whole milk
  • 1/2 cup water
  • 1/2 cup shortening
  • 2 large 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, 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.
Originally published as Nebraska's Stuffed Beef Sandwiches in Country Woman April/May 2012

Nutritional Facts

1 sandwich: 433 calories, 16g fat (5g saturated fat), 84mg cholesterol, 524mg sodium, 48g carbohydrate (10g sugars, 4g fiber), 23g protein.

  • 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 whole milk
  • 1/2 cup water
  • 1/2 cup shortening
  • 2 large 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
  1. 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.
  2. Place dough in a greased bowl; cover and let rise in a warm place until doubled, about 1 hour.
  3. 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.
  4. 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.
  5. Bake at 350° for 18-20 minutes or until golden brown. Serve hot. Yield: 12 servings.
Originally published as Nebraska's Stuffed Beef Sandwiches in Country Woman April/May 2012

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forNebraska's Stuffed Beef Sandwiches

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
kelsiem User ID: 4751963 200129
Reviewed Jul. 12, 2013

"I have not used THIS recipe but make these all the time. This IS a Runza, cjt420, and the Runza restaurant sandwiches are just mediocre, anyway."

MY REVIEW
cjt420 User ID: 1528097 139930
Reviewed Jul. 12, 2013

"Nothing is quite as good as a Runza, but this comes pretty darn close. I grew up in Nebraska and still have to get my "fix" whenever I am there."

MY REVIEW
sdmasters User ID: 6768038 138950
Reviewed Jul. 10, 2012

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

Loading Image