Bierox
Bierox is a delicious blend of ground beef, cabbage and onions inside a homemade roll. Bierox seems to have originated in Germany. This is a dish we make quite frequently as we love it so much! You have got to try these.
If you like these you may also like this Tex-Mex Pocket Sandwiches with Cornmeal Crust or Dr Pepper Barbecue Sloppy Joes.
Bierox
Bierox ~ A simple and Easy Recipe
These are easy to make ahead, they will keep several days in the refrigerator or can even be frozen. If you aren’t up to making the bread dough, frozen dough can be used. The filling is very flexible, you can use whatever combination of ingredients that you have on hand or prefer.
Ingredients Needed:
for filling:
- ground beef
- butter or oil
- shredded cabbage (or slaw mix, that’s easy)
- onion, diced
- garlic cloves, chopped fine
- mushrooms, chopped small
- salt & pepper for seasoning
for bread:
- warm water (110-115 degrees)
- yeast
- sugar
- vegetable oil
- egg
- salt
- all purpose flour
- melted butter to brush over baked bierox
How To Make:
for filling:
In a large skillet, brown ground beef, seasoning with salt and pepper.
When beef is browned, remove from skillet to large bowl.
Drain extra grease from skillet.
Add butter to melt and then add cabbage, mushrooms, onion, and garlic.
Season with salt and pepper, about 1/2 teaspoon salt and 1/4 teaspoon black pepper.
Cook over medium-high heat until cabbage is cooked through.
Remove from skillet into bowl with ground beef.
Stir well.
Cover and cool in refrigerator while you make the bread.
for bread:
In a mixing bowl, dissolve yeast in warm water.
Add oil and sugar; let stand for 5 minutes.
Add the egg, salt, and enough flour to form a soft dough.
Turn onto a floured surface; knead 3-5 minutes.
Do not let rise.
Divide into 12 pieces; shape each into a ball.
Flatten each ball into about a 3 to 4 inch circle; add 2 heaping tablespoons of filling to center and fold dough around to completely cover filling.
Pinch edges to seal and flatten to a hamburger bun-like shape.
Place on a greased or lined baking sheet.
Repeat with remaining dough and filling, placing about 3 inches apart.
Cover and let rest for 10 minutes, meanwhile preheat oven to 425 degrees.
Bake for 8 to 12 minutes or until golden brown.
While rolls are still warm brush with melted butter.
Remove from pans to wire racks to cool.
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Bierox
Ingredients
for filling:
- 1 pound ground beef
- 2 tablespoons butter or oil
- 3 cups shredded cabbage or slaw mix, that's easy
- 1 cup onion diced
- 2 garlic cloves chopped fine
- 4 oz mushrooms chopped small
- salt & pepper for seasoning
for bread:
- 1 cup plus 2 tablespoons warm water 110-115 degrees
- 2 tablespoons yeast
- ¼ cup sugar
- ⅓ cup vegetable oil
- 1 egg
- 1 teaspoon salt
- 3 to 3 ½ cups all purpose flour
- 3 tablespoons melted butter to brush over baked bierox
Instructions
- for filling: In a large skillet, brown ground beef, seasoning with salt and pepper.
- When beef is browned, remove from skillet to large bowl.
- Drain extra grease from skillet.
- Add butter to melt and then add cabbage, mushrooms, onion, and garlic.
- Season with salt and pepper, about ½ teaspoon salt and ¼ teaspoon black pepper.
- Cook over medium-high heat until cabbage is cooked through.
- Remove from skillet into bowl with ground beef. Stir well.
- Cover and cool in refrigerator while you make the bread.
- for bread: In a mixing bowl, dissolve yeast in warm water.
- Add oil and sugar; let stand for 5 minutes.
- Add the egg, salt, and enough flour to form a soft dough.
- Turn onto a floured surface; knead 3-5 minutes. Do not let rise.
- Divide into 12 pieces; shape each into a ball.
- Flatten each ball into about a 3 to 4 inch circle; add 2 heaping tablespoons of filling to center and fold dough around to completely cover filling.
- Pinch edges to seal and flatten to a hamburger bun-like shape.
- Place on a greased or lined baking sheet.
- Repeat with remaining dough and filling, placing about 3 inches apart.
- Cover and let rest for 10 minutes, meanwhile preheat oven to 425 degrees.
- Bake for 8 to 12 minutes or until golden brown.
- While rolls are still warm brush with melted butter.
- Remove from pans to wire racks to cool.
Why do you not want the dough to rise? And why use yeast if the dough isn’t supposed to rise?
I love these. I learned from my grandmother and mother as well! We always called them beerocks, or berockis. I have used ground beef before in a pinch, but the family always, traditionally, used chopped roast beef.We always made huge batches to freeze and also to share with friends and family less inclined to cooking their own. Never had mushrooms in it, I will give that a try! Thanks for sharing this wonderful German recipe that everyone needs to try. It’s darn good and economical too!
Hi Catherine,
It is one of my all-time favorites. I will be trying it with chopped roast beef, that will be so delicious. Thanks for stopping by to share your family’s version.
~ Milisa