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Nebraska's Stuffed Beef Sandwiches Recipe

Nebraska's Stuffed Beef Sandwiches Recipe

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
TOTAL TIME: Prep: 35 min. + rising Bake: 20 min. YIELD:12 servings

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 ground beef
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    With Johnsonville Italian Sausage.

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  • 2 medium onions, chopped
  • 4 cups chopped cabbage
  • 2 teaspoons seasoned salt
  • 1 teaspoon garlic powder
  • 1 teaspoon pepper

Directions

  • 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, about 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.

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.