Taste of Home
Nebraska’s Stuffed Beef Sandwiches
TOTAL TIME: Prep: 35 min. + rising Bake: 20 min.
YIELD: 12 servings.
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
Ingredients
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4-1/2 cups all-purpose flour, divided
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1/4 cup sugar
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2 packages (1/4 ounce each) active dry yeast
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1 teaspoon salt
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3/4 cup 2% milk
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1/2 cup water
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1/2 cup shortening
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2 large eggs, room temperature
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FILLING:
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2 pounds lean ground beef (90% lean)
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2 medium onions, chopped
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4 cups chopped cabbage
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2 teaspoons seasoned salt
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1 teaspoon garlic powder
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1 teaspoon pepper
Directions
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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.
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2.
Place dough in a greased bowl; cover and let rise in a warm place until doubled, about 1 hour.
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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.
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4.
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.
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5.
Bake at 350° for 18-20 minutes or until golden brown. Serve hot.
Nutrition Facts
1 sandwich: 433 calories, 16g fat (5g saturated fat), 84mg cholesterol, 524mg sodium, 48g carbohydrate (10g sugars, 4g fiber), 23g protein.
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