Bountiful Baskets Blog
Okay
Boys and girls……. Today you not only get a great recipe but also a history lesson about
the” Volga – Germans “
So ….. It seems that back in in 1763 in Russia, Catherine the Great ( who is German by the way ) issues this invite to the Germansto live by the Volga River to” COME OOONN DOWN to the Russian side of town and settle in Russia . Oh yeah bring your modern farm technology with you. ( ach du liba ! they could grow some good stuff ) In return she will pay for the transportation , no taxes and no military service and you can stay as German as you want. ( language, culture, churches etc. ) So they said sure and everyone would live happily ever after.
But no ………..
Alas, in 1871 Czar Alexander II revoked their exemption from military service and started to tax them too.
SO , off to America , were they settled inNebraska , Kansas , and Arkansas,which was similar to the steppes in Russia.
And that is why they are called ” Volga – Germans “
Oh yeah, ………. one of the things they brought with was , the Bierock or Runza.
I saw this in the newspaper and it grabbed my attention because I could not believe there was a food in America that I did not have at least a passing knowledge of.
Now, even tho there is a whole chain of Runza restaurants in these states , I have never heard of these , mostly because…….. I have never been there.
So is it Runza or Bierock ?
Bierock is a yeast dough pastry pocket sandwich with savory filling, originating in Russia. The dish is common among the Volga German community in the United States and Argentina. … Traditionally it was supposed that bierock was dirived from the Russian word pirog. The Germans call it Bierock because of an exsisiting name for sandwhich, the Low German runsa, meaning “belly”, alluding to the gently rounded shape of the pouch pastry.
So with out further confusion :
Bierock
Dough :
1 CUP WARM WATER
1 PACKET ACTIVE DRY YEAST
1/4 CUP SUGAR
1/4 CUP BUTTER – melted and cooled
1 EGG
1 TSP KOSHER SALT
3 1/2 CUP FLOUR
DOUGH:
ADD WATERAND YEAST IN TO A LARGE BOWL OR A STAND MIXER IF YOU HAVE ONE
LET SIT FOR 10 MINUNTIL FOAMY
ADD SUGAR BUTTER, EGG , SALT MIX WELL
ADD HALF THE FLOUR AND MIX WELL
ADD THE REST OF THE FLOUR AND MIX FOR 2 MIN. KNEAD FOR 2 MIN UNTIL SMOOTH.
PLACE IN A LIGHTLY OILED BOWL AND COVER UNTIL DOUBLED, ABOUT A HOUR
PUNCH DOWN , COVER AND LET RISE UNTIL DOUBLEDAGAIN , ABOUT ANOTHER HOUR
While the dough is rising you can make the filling
1 1/2 lb CHUCK BEEF, – CUT INTO1INCH CUBES
1/2 TSP SALT
3 TBSP OLIVE OIL
1 CUP WATER
1 BOTTLE BEER ( REAL BEER AS ALWAYS , NOT LITE ANYTHING )
1 TBSP SOY SAUCE
1 TBSPWORCESTERSHIRE SAUCE
DASH GARLIC POWDER
2 CUPS THINLY SLICED RED CABBAGE
1CAN SAUERKRAUT ( DRAINED )
1 MED ONION – CHOPPED
1 HEAPING TBSP SOUR CREAM
DASH OF GARLIC POWDER
3 BAY LEAF
2 TBSPPICKLE JUICE
1 ABOUT ACUP MINCED PICKLE ( cut the sides off the pickle , these have no seeds and less juice use these “SIDES ”, throw the “CORE ” away )
1BEATEN EGG
POPPYSEEDS
SEASON BEEF WITH ….. MIX 1 TBSP SOY SAUCE WITH 1 TBSPWORCESTERSHIRE SAUCE AND A DASH OF GARLIC POWDER. POUR OVER MEAT , MIX LET SIT FOR 20 MIN.
SPRINKLE A LITLLE SEASON SALT OR EMERILES ESSENCE AND LET SIT ANOTHER 20 MIN
In a dutch oven or large skillet heat 2 tbsp. oil until really hot.
Brown beef on all sides , add water and beer and bay leaf .
Heat to a simmer , then turn to low. Cover and cook until falling apart tender about a hour( the meat will look almost caramelized and you should be able to shred it with 2 forks ) Shred with two forks. Cool
In a large skillet heat 1 tbsp. oil and add onions for 1 min. then add cabbage and kraut. salt and pepper
Add a splash of beer and 2 tbsp. pickle juice and cook until onions are translucent and cabbage slightly wilted but still firm. discard any liquid Cool and add to beef
Mix in diced pickles and 1 tbsp. sour cream dash of garlic powder . MIX WELL
Cut dough into 8 pieces
Heat oven to 350′Line a cookie sheet with parchment paper. Spread acouple of tsps. olive oil on the paper with your fingers
(( Side note: I’m really liking this parchment paper. I used to use foil and thought , what the heck… same stuff , but its not.So go out and buy a roll, It makes the difference ))
On a lightly floured surface spread I piece of dough out with your fingers and just a roll or two with a rolling pin to form a 6 –8 inch circle. Should be about 1/3 inch thick
Spread dough on 1 hand and take about 1 cup filling with the other hand and place in the middle of dough.
Then pull up sides of dough around filling pinching it together ,( Kind oflike making a big snowball )
Place seam side down on parchment – paper
Brush tops with beaten egg
Sprinkle a little poppy seed onto each rock and alittle salt
Bake until golden brown about 25 min
Allow to rest a few minutes
Serve hot, or put them in the frig and have them for lunch the next day or wrap in two layers of tin foil and put them in the freezer for later.
Eat and Enjoy !
