Monday, 6 January 2014

BIEROCK


Bierock

For the dough:
2 packages yeast
1 cup sugar
1/4 cup water
4-5 cups all-purpose flour
2 teaspoons salt
3/4 cup milk, lukewarm
1/2 cup water, lukewarm
1/2 cup shortening
2 large eggs

For the filling :
3/4 cup chopped onion
1-1/2 cups chopped cabbage
1/4 cup butter
1/2 pound ground chuck
1 teaspoon salt
1/4 teaspoon ground pepper
Combine the yeast, a tablespoon of sugar, and 1/4 cup of room-temperature water.
Combine 4 cups of flour with the salt.
Stir in the yeast mixture. Stir in the remaining ingredients and mix well.
Turn out on a floured board and knead 5 minutes, adding flour as necessary to create a smooth dough.
Cover the dough with plastic wrap or a damp towel while you prepare the filling.
To prepare the filling: Sautee the onion and cabbage in butter over medium-low heat until they are soft.
Add the beef, and cook until the beef is browned. Add salt and pepper.
Remove from heat.
Roll out the dough and cut it into 6 squares, about 6 inches across.
Place a scant quarter-cup of the beef mixture into the center of each square and fold up the corners of the square, pinching the dough together to seal in the mixture.
Place each of these six stuffed squares seam-side-down onto a baking sheet lightly sprayed with Pam.
Let them rise in a warm place 45 minutes.
Bake 20-25 minutes until golden brown. Serve warm.*Roadfood.com * http://lekkerreseptevirdiejongergeslag.blogspot.com/2014/01/bierock.html