Tag Archives: Russian

Runza’s

Being from the great Midwest state of Nebraska, there are two things that are certain…college football and Runza’s!  You basically cannot have one without the other.
Now, technically these are most often called Bierock’s and are of a Russian/German background ..there’s that German in me again.  However, Nebraska has made these bad-boys a delicacy due to its chain of famous Runza’s Restaurants, established back by a brother and sister in 1949.
Whether there, or now in your home too, you can try the original, original with cheese, or make it your own with chili, southwest or philly ingredients, swiss and mushroom..you name it!  Hey, sometimes I’m even known to make a breakfast version of the classic.  Where are you on that Runza?? 😉
The Starting Lineup
Dough
  • 1 package yeast
    2 cups warm water
    1/2 cup sugar
    7 cups flour (regular all-purpose, unbleached)
    2 eggs
    3 tablespoons vegetable oil
    1 teaspoon salt
Filling
  • 2 lbs ground beef
    1 yellow onion, finely chopped
    5 cups finely shredded cabbage (1/2 a head of cabbage)
    2 tablespoons water
    1/2 teaspoon oregano
    1
    + teaspoon pepper
    2+ teaspoon salt
    1 tablespoon Worcestershire sauce

runza

DOUGH

In your stand mixer bowl, add the yeast packet to the 2 cups of warm water, stir to dissolve.  Let sit for 5 minutes.

Now with the bread hook attachment, mix together the yeast, sugar and 2 cups of flour. Beat until smooth. Add eggs, oil and salt. Gradually add remaining flour and beat for about 5 minutes, until all is combined. Dough will be soft.

Pour dough into greased bowl. Cover with towel and let double in size in a warm place. This will take about 2 hours.

FILLING

Brown your hamburger, 1/2 of the chopped onions and a hefty pinch of both salt and pepper in a large skillet.  Break up the beef very well.

Next, steam the cabbage and remaining onion by adding both to the meat-filled skillet, add water/cover and steam for 10 minutes, or until cabbage and onion are soft. Turn off heat.  Mix in the Worcestershire and oregano, taste for more salt & pepper. Let cool.

ASSEMBLY TIME

Preheat your oven to 400 degrees.

Turn dough onto clean work surface, add a bit of flour to your surface and rolling pin if needed/dough is sticky. Knead for a minute. Cut into about 12 ‘chunks’, working with one at a time.

Roll each chunk into either a circular or rectangle shape, about 1/8th of an inch and 6″-8″ around *there is no wrong or right as it all taste delicious!

In the middle of each rolled out piece of dough, lay a slice of American cheese down.  Top with a hefty 1/2 cup+ of filling and similar to a burrito, fold edges over and pinch together. Place filled pockets, seam side down, onto parchment paper lined cookie sheets.  Cover the two baking sheets of filled Runza’s with a tea towel and, again, keep in a warm place for a second rise for about 15-30 minutes.

Finally, place into your preheated oven, 400 degrees, for 20 minutes till golden brown.  Let cool for 5 minutes and enjoy with some crinkle cut French fries and ranch!  Enjoy!

runza8

*The leftovers can be frozen and even cooked straight from frozen!  Yay!  Place on a lined cookie sheet for 45-50 minutes at 325 degrees!

 

Simple Ground Beef Stroganoff

One pot!  Yep, again, here is a family-filling meal that can be made all in just one pot!  Easy cleanup is always an incentive to cook a homemade meal for your family..or at least to me it is.

Now this may not be your traditional Russian ‘Beef Stroganov’ made with strips of beef, brandy etc., BUT it’s pretty darn tasty, quick and good on your pocketbook!  With a family that is paramount for me.  Also, since it uses a lot of fresh ingredients, you can feel good about serving it to your loved ones. 🙂

The Starting Lineup

  • 1 lb lean ground beef
  • 1 8oz package mushrooms, sliced/quartered
  • 1/2 diced onion, chopped
  • 3 cloves garlic, minced
  • 3 tsp paprika
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 3 cups beef broth (low-sodium)
  • 1/2 cup sour cream
  • 8oz pasta noodles
  • Salt and pepper, to taste
  • Extra virgin olive oil
  • Fresh parsley garnish, optional

Begin by rinsing and prepping your veggies!

Next in a large pan (remember it’s a one pot meal!), heat 1 tbsp of the extra virgin olive oil to medium heat.  Add in the mushrooms and sauté for 4-5 minutes.  Transfer to a bowl and set aside.


To that same pot, heat another tbsp of oil and add in the onions and sauté for 5 minutes (till translucent) followed by the garlic for another minute.  Now goes in the ground beef, paprika, garlic powder, onion powder, salt and pepper.  Cook completely through; taste for more seasoning if needed.


If you used a lean ground beef, you likely won’t need to drain excess grease.  However, if you used an 80/20 blend (which is perfectly fine) you may need to drain some of that grease out (also perfectly fine).

To the cooked beef, add the beef broth and noodles.  Gently stir together and bring to a boil.  Cover and lower heat to a simmer for 18-20 minutes, stirring occasionally.

Remember to cover friends! I didn’t think taking a picture of a pan with a lid on was too interesting…


Finally, remove from heat and stir in the sour cream and mushrooms.  Top with fresh parsley and dig in!  Enjoy!!

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