Bierocks are soft rolls stuffed with ground beef, cabbage and onions. This recipe kicks things up a notch with sauerkraut and gruyère.
Sometimes it’s the simplest of ingredients that make for the BEST recipes. This handy little meat pocket calls for 10 pantry staples. I think it’s safe to bet you probably already have most on hand. Go ahead and mosey on over to your kitchen to check… I’ll be here when you return. 😉
Bierocks, if you’ve never heard of them, are the unofficial food of the Volga Germans (ethnic Germans who lived in isolation in Russia for 150 years). They’re also popular in the Midwest, where they are referred to as Runzas.
PREFERRED INGREDIENTS FOR BIEROCKS:
A key factor in my grandma’s recipe for bierocks is the ratio of ground meat and sauerkraut. You truly want it to be half-and-half. 16 ounces of ground beef (or a pound), 16 ounces of drained sauerkraut. I like to use Bavarian sauerkraut because the addition of caraway seeds, however the regular kind works as well.
I can’t remember if my grandma added shredded cheese to hers, but I’ve always added it to mine. I mean, you can never go wrong with the addition of cheese. Right? Gruyère is my favorite for this recipe, but Swiss and Jarlsberg are tasty substitutions.
OTHER RECIPES YOU MIGHT LIKE:
HOW TO ASSEMBLE BIEROCKS:
Traditional recipes require you to make the dough, however I take a shortcut and use store-bought biscuits. Roll them out flat on a floured surface and place some filling in the middle. Voila… you just saved yourself an hour worth of bread prep!
HOW TO SEAL BIEROCKS:
I’ve always folded mine together like little steam buns. Then I bake them, seam side down, until golden. The biscuit package will advise that you to cook them between 11 – 15 minutes, but since these are stuffed with the filling, they will take a little longer. Usually between 17 – 19 minuets depending on your oven.
DO BIEROCKS FREEZE WELL?
Of course! This recipe will make 16 of these little gems. Not gonna lie, I’m known to hoover down one or two before freezing the rest. They’ll keep in the freezer for up to 2 months, but I promise that they won’t last that long. Simply allow them to come to room temperature on a cooling rack, and then wrap them individually with cling wrap. Pop them in a freezer bag and voila… you’ve got yourself a quick and easy meal for weeknights where you don’t have time to cook.
- 1 lb. Ground Beef
- 1 Yellow Onion, thinly sliced
- 2 Garlic Cloves, minced
- 1 tsp. Smoked Paprika
- ½ tsp. Cayenne Pepper
- 1 tsp. Cumin
- 6 oz. Gruyère, shredded
- 16 oz. Bavarian Sauerkraut
- 2 cans Grands Southern Homestyle Buttermilk Biscuits
- All Purpose Flour, as needed
- Sauté ground beef with sliced onion, minced garlic, smoked paprika, cayenne and cumin until browned and crumbly. About 10 minutes. Drain the excess fat and allow the meat to cool in the strainer for a few minutes. Meanwhile, preheat the oven to 350F, shred the Gruyère and drain the sauerkraut.
- Gently mix together the ground beef mixture, shredded cheese and sauerkraut in a large bowl.
- Roll out each biscuit flat on a floured surface. Place 3 - 4 tablespoons of the filling in the center of each biscuit and fold up the sides like a steam bun to seal.
- Place uncooked bierocks, seam side down, split among two parchment-lined baking sheets. Bake for 17 - 19 minutes, or until golden. Allow the bierocks to cool on a wired baking rack for 2 - 3 minutes before consuming. Enjoy!
NOTES ON THIS RECIPE:
- If you’re a fan of horseradish, I highly recommend the addition of it! Totally optional but tastes fantastic. Mixing in 2 – 4 tablespoons with the filling should do the trick, depending on your heat preference.
- When cooking this recipe, I usually prepare one baking sheet and cook them while I’m prepping the second baking sheet. I find that the coloring is better, and they cook more evenly when the sheets are baked individually.
- If you happen to freeze these: Place them in the refrigerator overnight to thaw. Then the next day, place them in a 300F oven or toaster oven for about 10 – 15 minutes to reheat. If they start to brown too quickly, you can place a piece of foil over to top. I don’t recommend placing them in the microwave, as I feel like they get soggy.
- Traditional Bierocks recipes are made with sautéed cabbage. If you prefer to go that route, I’d add a little pickle juice to deglaze the pan, as it will help make the cabbage tangy. The savory-tang mixture in this recipe is my fav!