You can use the regular, butter flavor, buttermilk, or flaky. About 20 years ago, I figured out to use biscuits that are in a roll. Whether you choose from scratch or with frozen bread dough, plan to spend most of your day making them. If ever you decide to make bierocks, it can be time-consuming. I remember seeing my Uncle Tony stirring a big pot of meat and cabbage for all the bierocks they would sell. Her Kansas-themed restaurant sold bierocks and other great Kansas specialties. Many family members worked at the stands. My Aunt Paula had a few restaurants at the Kansas State Fair. They started with traditional bierocks, then later bierock casserole. Then you can gauge the remaining time from there.A recipe for a time-saving version of the Eastern European stuffed bun with beef, cabbage, and seasonings to create delicious Kansas cuisine.Īs a teenager, I had bierocks a few times growing up when my Aunt Dana and step-mom Penny shared recipes. Turn on the oven light and look in after 10 minutes or so. Use the tip of a small paring knife to cut three small slits on the top of the biscuits to vent.īake the biscuits for approximately 15-18 minutes or until they are a nice golden color. Place the stuffed biscuit on the parchment lined baking sheet and repeat the process with the remaining ingredients.īrush the top of biscuits with the egg wash. Then, crimp the edges with a fork to seal tightly. Pull on the dough lightly to make it reach the edges. Use a pastry brush to moisten the edge around the biscuit with the egg. Arrange it so it goes almost to the edge but leave about ½ inch space all the way around. Rub a little flour on your rolling pin too.Īdd 2 heaping tablespoons of the ground beef in the center of the thicker piece. Roll each piece out lightly with a rolling pin. Sprinkle some flour on you work surface to help with sticking.įlatten each biscuit half into approximately 4 inch rounds. Work with one biscuit at a time. Split the biscuit in half by gently separating it in the middle. Give it a good stir every once in a while, it will help the steam escape and it will cool faster. Once the meat is done cooking, remove the skillet from the heat, uncover and allow the ground beef to cool. As a reference, we add a couple of pinches to ours. Taste the beef and add salt, if needed.Lower the heat to medium-low, cover the skillet and cook the ground beef for 12-15 minutes, stirring occasionally. Add the tomato sauce and chopped olives to the skillet and stir to combine.Cook the beef for approximately 5-6 minutes to brown, stirring frequently.Stir to incorporate all of the ingredients, while breaking up any large pieces of beef with a wooden spoon or spatula. Raise the heat to medium-high and add the ground beef and the prepared seasoning mix. Add the garlic and cook 1 minute, stirring frequently.Then, add the onions and carrots to the skillet and cook for 3 minutes until the onions start to soften, stirring frequently.Start by heating the oil in a large, deep, non-stick skillet over medium heat.It does need to cool before we stuff the biscuits but that doesn’t take too long either. This ground beef filling is really easy to make and it takes less than half an hour.
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