Nebraska's Stuffed Beef Sandwiches Recipe
- 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
- 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.
1 sandwich: 433 calories, 16g fat (5g saturated fat), 84mg cholesterol, 524mg sodium, 48g carbohydrate (10g sugars, 4g fiber), 23g protein.
Reviews for Nebraska's Stuffed Beef Sandwiches
"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."
"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."
"These were great and remind me of my college years at UNL!"