6 cups all-purpose flour
1 1/2 tsp salt
1/2 cup sugar
2 cups milk, lukewarm
1/4 cup vegetable oil
2 eggs, beaten
two 1/4 ounce packages active dry yeast
extra flour for rolling out dough
1 egg, beaten, for wash
2 1/2 lb ground beef
4 cups chopped cabbage
2 cups chopped onions
2 Tbsp olive oil
2 Tbsp Worcestershire sauce
1 Tbsp plus 2 tsp yellow mustard
1 Tbsp plus 2 tsp Old Bay seasoning
1 tsp white pepper
1/2 Tbsp plus 1 tsp beef bullion
1 Tbsp plus 1 1/2 tsp garlic powder
salt, to taste
pepper, to taste
3 cups beer
1/2 cup chile powder
1 tsp cayenne powder
9 slices provalone cheese, cut in half
In a large mixing bowl, sift together 5 cups of the flour and the salt and sugar. Separately, mix together milk, oil, eggs, and yeast and mix well. Add the liquid to the sifted flour and mix thoroughly. Add enough of the remaining cup of flour to form a kneadable dough. Knead for three minutes, cover, and let rise for an hour.
Heat the olive oil in a large skillet over medium heat. Add onions and cabbage, and salt and pepper to taste, and sautee until soft.
Brown ground beef, seasoning with 2 Tbsp Worcestershire sauce, 1 Tbsp yellow mustard, 1 Tbsp Old Bay seasoning, 1 tsp white pepper, 1/2 Tbsp beef bullion, and 1 Tbsp garlic powder. Remove from heat, drain well.
Return cooked ground beef to skillet, add beer, 2 tsp Old Bay seasoning, 1 1/2 tsp garlic powder, 1 tsp beef bullion, 2 tsp powdered mustard, 1 tsp cayenne powder. Bring to a boil, reduce heat and simmer until thickened, about 20 minutes. Add cooked cabbage and onions and cook another 5 minutes. Sift in masa flour as needed to bind up all remaining liquid. Remove from heat and allow to cool.
Preheat oven to 350 degrees F. Prepare bierrocks by taking a 2-inch-diameter ball of dough and rolling it out to a 7-inch diameter on a floured surface. Spoon 1/3 cup of filling on one side of dough, top with half a slice of cheese, then moisten edges with water and a brush, fold dough over and seal edges. Place on a greased baking sheet and brush with beaten egg. Bake for 30 minutes.
Yields about 18 bierrocks. Any uneaten bierrocks can be frozen and reheated later by baking at 350 degrees F for 45 minutes.
This recipe last updated: 10 January 2009