Hello Mary Lu

For those of you skaters who come over here, you are aware of the culinary treats found exclusively in Lincoln and Omaha, Nebraska. Runza Huts, or Runza, as they’re now known, are scattered across the Midwest offering a fast food faire.  If you haven’t had one– you are missing something good.

Runzas or bierock-style are basically German pocket sandwiches normally stuffed with beef, cooked cabbage and seasonings. Politely put– they’re good eats.

Every year about this time as it starts to cool off, and I can fire up the oven without sending the air conditioning into overdrive it’s time to make a batch of Runzas. Making homemade Runzas falls more into the category of small project. However if you do make a batch, it is possible to freeze some to enjoy later, for lunch at school or work.

Here’s the basic variations on making them along with a few comments of tricks I’ve learned along the way…

First off Runza’s can be made in all types of shapes, rounds, squares, triangles, long bun shapes. Just remember when trying another shape, your cooking time may vary, so monitor the temperature in your oven and use the browning of the bread dough as a guide.

Second, you can make Runza’s over a couple days, this keeps the project overload to a minimum.

Third, Yes you can use your bread machine. Follow the instructions below.

and finally… Yes, For those of you not inclined to make the bread– yes you can sub’ 2 loaves of frozen WHITE bread. Just follow the package instructions and pick up the recipe where the bread machine people do.

Here’s the Basic Runza Filling Recipe which you can make a day ahead of time.
1-1 1/2 pounds of good ground beef or chuck. The less fat the better.
1 Large (4-5 inch) Onion or 2 small ones, chopped very very fine.
1/2 – 3/4 teaspoons of salt
1 Tablespoons of black pepper
1 Medium head of cabbage, Chopped medium, which will yield about 5 cups raw.  Any leftovers can be made into Slaw.
OPTIONAL: 1 small green pepper chopped fine
OPTIONAL: 1/3 – 1/2 cup of chopped fresh mushrooms

OPTIONAL: 1/2 shredded cheddar cheese or Swiss cheese To be added to Runzas as they are assembled.

First off chop up and prep all your items and have them ready. Brown the crumbled beef and the onions in a skillet until the beef is brown and the onions are translucent. Add the cabbage, (optional green pepper or mushrooms,) salt and pepper, and mix well in the skillet. Cook over medium or medium low heat until the cabbage is wilted down. Remove it from the stove, remove any remaining grease or fat. If I find the mixture too fatty, I put in a strainer and allow the fat and extra liquids to run off. Allow to cool. It can be refrigerated overnight in a covered Tupperware.

Be forewarned– people have been known to eat it out of the fridge, it smells that good! Check for the casserole version at the bottom of the post.

Homemade Bread or Runza Dough

If you have a bread maker, you can layer this recipe into your machine according to your manufacturer’s recommendations and cycle the machine UP TO BAKING.

If you are making this from scratch, follow these directions.

4 1/2 cups all-purpose flour, divide in half
1/2 cup sugar
2 (.25 ounce) packages active dry yeast or 2 scoops of jar dry yeast
1 teaspoon salt
3/4 cup milk
1/2 cup water
1/2 cup soft shortening
2 large fresh eggs (not ice cold please)

In a large mixing bowl mix the dry items together: about 1 3/4 – 2 cups of flour, sugar, yeast and salt together and set aside. Grab a large pyrex measuring cup (just a hint) and heat the milk, water and shortening together until it is between 120-130 degrees F. Pour this into the flour mixture and add the eggs. Beat with an electric mixer on low until blended, or else you will be wearing flour dust. Once combined, beat an additional 3 minutes on high. Then stir in by hand the remaining flour, and let it rest about 4-5 minutes. Then remove from the bowl, flour your surface lightly and knead until it is smooth and elastic somewhere about 5-8 minutes (depending on how well or fast you knead bread.) Then place the dough into a warm greased bowl, cover with a damp towel, and let rise somewhere it is warm, (no drafty spots, please,) until the dough has doubled– or about 1 hour.

Get your meat – cabbage mixture out of the fridge if you have it there and let it warm up a little. Or I put it in the microwave for about a minute to take the chill off it. Remember anything cold touching rising bread will make it fail to rise properly.

Now’s about time you want to get out your baking sheet, may be some parchment paper or grease the pan, and preheat the oven to 350 degrees F.

Note: About now is where you bread machine folks get to come back into the act…

Roll the dough out of its bowl onto a very lightly floured surface and punch the dough down. Roll the dough into 12-14 6 inch squares or rounds. I tend to use a bottle filled with warm water, or small rolling pin to do these all at one time, it makes less mess. Fill the dough squares with a healthy 1/3 cup (more like 1/2 cup) of the meat mixture. If you’re going to put cheese in it, now’s the time to add about 1 teaspoon to each pocket. Fold into the shape of your choice, but be sure to tightly crimp the edges to seal them and place on the prepared baking sheets. I like to toss a damp towel over them and let them rise again for 15-30 minutes.

Normal cooking time is 350 degrees F for 20-25 minutes until golden brown. Serve them hot!

Yes you can freeze them, once they are cooled. They are good for about 30-60 days– IF they are very well wrapped in foil then plastic bags. To reheat, place the foil pouch of frozen Runzas on a sheet and reheat at 400 degrees F for 20 minutes, and unwrap for an additional 5 minutes.

Runza Casserole Variation: In a hurry? Here’s a variation that works well… Get a package of Pillsbury Crescent Rolls, no not the store brand this time. Trust me on this okay? Put the WARM meat mixture into a lightly greased round casserole dish, you can also add a teaspoon of Allspice if you like and mix. Then take the Crescent Rolls and lay them pointed end in the center of the dish until you cover the top. Crimp all the edges together to complete a sheet covering the dish and edges. Place the dish on a baking sheet and bake at 350 degrees F for 30 minutes or until golden brown. It’s a winner!

Tags: Runza, bierock, German Food, Lincoln Nebraska Food