Kraut burger, bierochs, pasties, bunzas in Nebraska we call them Runzas, There is a chain of restaurants here and in Iowa, Kansas and Colorado under the Runza name, it started 60+ years ago in Lincoln. The onion soup mix is new while some add Italian sausage, cheese, a variety of seasonings etc, to the ground beef, I use ground turkey myself(cheaper). Their recipe is quite simple, ground meat, onion, cabbage, salt and pepper. There seems to be some other seasoning Runza uses some say white pepper is better than black. They also use sugar in their dough mixture. To shorten preparation time I substitute sauerkraut instead of cooking the cabbage down for 1/2 to 3/4 of an hour, you can use the refrigerated dough to save time and labor too. You then fill the center of the dough the with cooked mixture and fold and seal the Runza in any shape you like and bake until brown. I roll my dough out in a circle and fold it, it looks more like a calzone, I brown mine on both sides, baste with melted butter and enjoy! This is an old recipe brought over to the U.S. with the "Germans from Russia" in the 1800's. If you want you can "Google" the "Runza" recipe. L.D. Lincoln,Ne.
Was this review helpful?
2 users found this review helpful
Kraut burger, bierochs, pasties, bunzas in Nebraska we call them Runzas, There is a chain of...