Jump to content
OzarkAnglers.Com Forum
ness

What's Cooking?

Recommended Posts

40 minutes ago, MOPanfisher said:

RPS I am not even sure what all of that is but the bowl looks very tasty.

I know exactly what you mean. I had to bring the recipe card to the computer to type the description. Basically a kale salad with pasta, roasted carrots, onions, and Brussels sprouts to which you add harissa marinated cheese. Yoghurt is a major player in the sauce and flavors.

Share this post


Link to post
Share on other sites

All the old pheasant hunting pictures in the other thread got me thinking about Bierocks. I’ve mentioned them before here — an Eastern European dish that’s fairly common in western Kansas. Ground beef, cabbage, onion and a few seasonings  wrapped in a dough pocket and baked. I first had them in school where our cook was a Mennonite lady from out there. Then, as I got into pheasant hunting there would be  community dinners on opening weekend in the little towns and often there would be bierocks.

They’re a bit involved to make, so a while back I thought - why not just do the meat etc. and serve it on a bun? I googled, and I wasn’t the first one to have the idea. Found a recipe, and have tweaked it to my liking. So... ground beef, shredded cabbage, onion, beef bouillon, Worcestershire sauce, and garlic powder go in a pot. Brown a little then add water and simmer until everything is soft and cooked and dried out completely. 

It ain’t pretty, and it ain’t gourmet, but it scratches a couple itches for me, namely beef and cabbage. I give you bierock burgers:

2487E24D-640D-456A-A70B-B0364BF1EF59.jpeg

 

 

Share this post


Link to post
Share on other sites
11 minutes ago, ness said:

All the old pheasant hunting pictures in the other thread got me thinking about Bierocks. I’ve mentioned them before here — an Eastern European dish that’s fairly common in western Kansas. Ground beef, cabbage, onion and a few seasonings  wrapped in a dough pocket and baked. I first had them in school where our cook was a Mennonite lady from out there. Then, as I got into pheasant hunting there would be  community dinners on opening weekend in the little towns and often there would be bierocks.

They’re a bit involved to make, so a while back I thought - why not just do the meat etc. and serve it on a bun? I googled, and I wasn’t the first one to have the idea. Found a recipe, and have tweaked it to my liking. So... ground beef, shredded cabbage, onion, beef bouillon, Worcestershire sauce, and garlic powder go in a pot. Brown a little then add water and simmer until everything is soft and cooked and dried out completely. 

It ain’t pretty, and it ain’t gourmet, but it scratches a couple itches for me, namely beef and cabbage. I give you bierock burgers:

2487E24D-640D-456A-A70B-B0364BF1EF59.jpeg

 

 

            All it has to be is tasty and that looks tasty!

BilletHead

Share this post


Link to post
Share on other sites
1 minute ago, BilletHead said:

            All it has to be is tasty and that looks tasty!

BilletHead

Agree. And, one pot, 30 minutes, boom!

Share this post


Link to post
Share on other sites
48 minutes ago, ness said:

All the old pheasant hunting pictures in the other thread got me thinking about Bierocks. I’ve mentioned them before here — an Eastern European dish that’s fairly common in western Kansas. Ground beef, cabbage, onion and a few seasonings  wrapped in a dough pocket and baked. I first had them in school where our cook was a Mennonite lady from out there. Then, as I got into pheasant hunting there would be  community dinners on opening weekend in the little towns and often there would be bierocks.

They’re a bit involved to make, so a while back I thought - why not just do the meat etc. and serve it on a bun? I googled, and I wasn’t the first one to have the idea. Found a recipe, and have tweaked it to my liking. So... ground beef, shredded cabbage, onion, beef bouillon, Worcestershire sauce, and garlic powder go in a pot. Brown a little then add water and simmer until everything is soft and cooked and dried out completely. 

It ain’t pretty, and it ain’t gourmet, but it scratches a couple itches for me, namely beef and cabbage. I give you bierock burgers:

2487E24D-640D-456A-A70B-B0364BF1EF59.jpeg

 

 

Up in my neck of the woods, we call that a Runza. The Runza fast food restaurant chain makes them pretty good, my wife makes them better! Might have to do that this weekend ness, thanks for the idea!

WM

Share this post


Link to post
Share on other sites

Oh heck yeah, I know about runzas. About 15 years ago a friend of ours came back from her hometown in Nebraska with a bunch of frozen runzas. That was the first I’d heard of them, but I understood what they were when she described them. Bierocks!  We’ve got a Runza in town now, but I haven’t been in a while. If your wife makes them, please share some pics or a recipe. I love the whole beef/cabbage/onion thang. 

Share this post


Link to post
Share on other sites

My wife was B&R Omaha.  Those folks up there sure have invented plenty of creative ways to serve hamburger, and pie shells, haven't they?

If I never eat another runza, cabbage roll, stuffed pepper, Dutch letter, or baklava, it'll be too soon.   

My wife does them all better than the authentic version, at least she cooks the grease out of the hamburger first.  But still, I'm kinda burnt out on all that glorified hamburger helper crap.  My favorite way to eat hamburger is to make it into a Patty and throw it on a grill.  

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now

×

Important Information

By using this site, you agree to our Terms of Use.