So we are officially back in KC! They just connected my google fiber and I knew my first priority was to write a blog post. I am actually sitting in my dining room eating one of these runzas right now! I read about runzas in The New Midwestern Table and I really wanted to try them. And what better occasion than my return to the midwest! The dish is of German origin – they call them bieroks and they are traditionally made with cabbage. The runza recipe in the book is made with sautéed spinach. So I have made here an All-American Runza, meat and potatoes. I might try adding some green stuff in the future, but we won’t call it All-American.
The dough is really easy to make and if it is properly chilled, it will roll out super easily. I refrigerated mine overnight so keep this needed refridgeration time in mind when you decide to make these. I think you could probably add any vegetables to this and they will be great. It is an excellent recipe to use up ingredients you have laying around. I have some fully baked runzas in the freezer as well and we will see how those reheat.
Well I have no real good excuse for the lack of posts lately. Except for of course traveling, graduating residency, moving across the country, and staying with our fabulous family the last 40 days who cooked us dinner every night. But I have a brand new Macbook and I am pulling 1500 pictures off my Canon Rebel right now so… get ready to be inundated with posts. I am sad to have missed the summer but will be doing some late summer recipes. And although I love the summer weather, I am super excited to have a real autumn again and cook all of the fall recipes that exist in the world.
For the dough:
1 packet active dry yeast
3 tbsp sugar
4 large eggs
3 3/4 cups bread flour
12 tbsp salted butter, at room temperature
2 tsp kosher salt
For the filling:
1 lb 85% lean ground beef
Kosher salt and freshly ground black pepper
3 tbsp salted butter
1 large vidalia onion, diced
3 yukon gold potatoes, chopped into 1/2 inch pieces
1/2 cup chopped carrots
3 cloves garlic, minced
First make the dough. Combine 3/4 cup warm water with the yeast and pinch of sugar. Let this proof for 10 minutes.
Whisk in 3 eggs. Add half the bread flour and stir vigorously to combine for 2 minutes. Mix in the butter, 3 tbsp sugar, remaining flour, and salt. Let rest for 15 minutes.
Knead the dough for 5 minutes until it feels tight and when you push your thumb into the dough, it bounces back. Transfer to a bowl coated with butter, allow it to rise for 1 hour. Chill in the fridge for at least 2 hours, preferably overnight.
When you are ready to make the runzas, remove the dough from the fridge and divide it into 8 parts. Roll each one into a ball and allow them to rest on the counter for 30 minutes while you make the filling.
Over medium high heat, add the ground beef to a large skillet. Cook through, about 15 minutes. Use a slotted spoon to remove the meat to a bowl. Drain off some of the fat from the pain leaving just a little bit. Melt 2 tbsp butter in the skillet over medium heat.
Add the onions to the skillet and allow them to sweat for 5 minutes. Stir in the carrots and potatoes and cook for about 10 minutes until they are fork tender. Mix the vegetables into the beef.
Line a pan with reynolds release or parchment paper. Roll out the dough balls into 3×5 inch rectangles. Place 1/2 cup of the filling in each rectangle, fold the corners in and gather them together, smashing them a bit.
Flip them over and place them seam side down onto your prepared pans. Allow all the runzas to rise, covered with a tea towel, for 45 minutes. Preheat the oven to 375 degrees.
Whisk 1 egg with 1 tbsp of water. Paint each of the runzas with egg wash. Bake for 20-25 minutes.
Adapted from The New Midwestern Table.