When I moved to Nebraska, I discovered many ethnic foods that I had never heard of before. A friend introduced me to this runza recipe, a German-Russian beef sandwich, and it quickly became a family favorite. —Dolly Croghan, Mead, Nebraska
Nebraska’s Stuffed Beef Sandwiches
Watch How to Make Nebraska's Stuffed Beef Sandwiches
Nebraska's Stuffed Beef Sandwiches
Prep Time
35 min
Cook Time
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 2% milk
- 1/2 cup water
- 1/2 cup shortening
- 2 large eggs, room temperature
- FILLING:
- 2 pounds lean ground beef (90% lean)
- 2 medium onions, chopped
- 4 cups chopped cabbage
- 2 teaspoons seasoned salt
- 1 teaspoon garlic powder
- 1 teaspoon pepper
Directions
- 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, 6-8 minutes.
- Place dough in a greased bowl; cover and let rise in a warm place until doubled, about 1 hour.
- 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.
- Punch dough down; divide into 12 portions and cover. Working with 1 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.
- Bake at 350° for 18-20 minutes or until golden brown. Serve hot.
Nutrition Facts
1 sandwich: 433 calories, 16g fat (5g saturated fat), 84mg cholesterol, 524mg sodium, 48g carbohydrate (10g sugars, 4g fiber), 23g protein.
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