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by Milisa on March 13, 2010


Bierox is something I make quite often and I’ve wanted to update this post for a while now.  Especially the photo.  Bierox is one of my very first posts. My kids love Bierox so much that it’s hard to get a photo before they are all gone.  It  is not easy to photograph but I think the new photo does this recipe a little more justice.  If you haven’t tried this recipe yet, put it on your list, it really is a favorite around here.

I’m leaving the old photo just to remind myself how far I’ve come in my food photography.  I continue to learn and appreciate all of you coming here each week to see what is new.


Bierox is a delicious blend of ground beef, cabbage and onions inside a homemade roll.  Bierox  seems to have originated in Germany.  I remember my great-grandmother and my mother would make these when I was a picky  little kid, and I  wouldn’t touch them with a ten foot pole.  My sister-in-law started making them and now I can’t get enough.  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, but I have to tell you this is the most consistent, easiest bread I have ever made.  The bread recipe is from Best of Country Breads, a Taste of Home book.  By the way, if you are at all interested in making bread but a little intimidated, this is a great book to start with!   The filling is very flexible, you can use whatever combination of ingredients that you have on hand or prefer.  This is my favorite, I hope you give them a try, they are so satisfying and kind of like those certain brand of potato chips, I bet you can’t eat just one!



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
  • 1/4 cup sugar
  • 1/3 cup vegetable oil
  • 1 egg
  • 1 teaspoon salt
  • 3 to 3 1/2 cups all purpose flour
  • 3 tablespoons melted butter to brush over baked bierox

Cooking Directions:

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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{ 7 comments… read them below or add one }

Vicki Sorensen July 29, 2012 at 4:08 am

In Nebraska, that’s a Runza-and we have a chain of restaurants that sell them. Awesome! Germans from Russia, I think, brought them to Lincoln, NE and started the first restaurant there.


Krys July 30, 2012 at 3:35 am

This looks fantastic and so easy! I look forward to try making this. Could you substitute the ground beef for ground turkey or chicken?


Willa July 31, 2012 at 2:07 am

Yep these sound like Runzas which are wonderful. Been making these for years and they do go fast. I have made mine with ground turkey and they are still very good. I’ve also added chopped ham and sausage. Try a slice a cheese(American or Swiss) inside by making a cut in the side, after its baked. Don’t recommend baking with cheese inside as the cheese will ooze out. Thanks for sharing. They are wonderful!!!


Lost Texan March 18, 2013 at 7:28 pm

I was talking about these with my wife the other day, who is from Georgia, and she’s never heard of them. I’ve read dozens of recipes all over the internet calling for ground beef. Yes, Bierox (there’s many different spelling variations) from Europe calls for beef. However, as I was born and raised in Darrouzett, Texas home of the annual Deutches Fest (held 4th of July weekends) the absolute best Bierox in the country came from my little hometown in the Kiowa Creek valley. Reason for the status of best Bierox? Buffalo meat. Our German/Russian families in Darrouzett have used Buffalo meat for generations due to the sweet and smoky taste. Although it’s more expensive, our Bierox can’t be beat. If you can get your hands on Bison meat, try it in your recipe


Sandra August 14, 2013 at 10:14 am

Loved the recipe. Thank you for sharing. Simple! I did have to use closer to 4 cups of flour.


CJ November 3, 2013 at 1:38 pm

I grew up with these. My mother’s ancestors were Dutch-German-Russian Mennonites who came to Kansas, then Oklahoma when they were being forced into the Russian army. This is a recipe they brought with them. Our version is similar, but no mushrooms and it uses allspice and a little sugar in the meat mixture. The allspice gives it a unique flavor that is completely addictive. Whenever I make these, I eat them every day until they are gone! We also cook a little bacon and use the fat to cook this in for additional flavor. In a pinch, I use thawed frozen bread or roll dough and it works fine.


Milisa November 3, 2013 at 1:43 pm

I’ve made them with bacon too, they are so good, a true family favorite. Thanks for stopping by and commenting!


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