Bierox, German for "SO DELICIOUS IT HURTS"

For today's entry (which I'm doing on time if I finish this post in the next half hour!) I will be sharing my favorite recipe. Most of the people who read this know that I love bierox. That is how I spell it, I have no idea if this is correct. After googling it, apparently it is Bierocks. I think this is nonsense, since "x"s improve everything (for example: xXMeggyBXx looks way cooler than MeggyB) so anyway, Bierox/Bierocks is a german meat pocket thing. It's bread dough wrapped around cooked onion, cabbage and ground beef. It goes well with mustard (spicy brown or yellow, none of this honey mustard bs) and beer (any kind of beer as long as it's not dessert beer).

Since the recipe that we usually use in my house is somewhere upstairs and I am lying in bed downstairs snuggled in my blankets because the heat is not on I will just google a recipe for you...

http://lmgtfy.com/?q=bierocks+recipe

aaaand:

This is the one I decided would work, the very first link.

Ingredients

• 2 (1 pound) loaves frozen bread dough, thawed
• 1 pound ground beef
• 1 onion, chopped
• 1 clove garlic, crushed
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons lemon pepper
• 1 small head cabbage, chopped
• 2 tablespoons Worcestershire sauce
• 2 teaspoons caraway seeds
• 1/2 cup melted butter

First off, you should make your own damn dough. That's half the fun. I can't remember the recipe off the top of my head, so you can just google a recipe for bread dough or pizza dough (it's the same thing essentially). Secondly, we never use garlic, lemon pepper, caraway seeds or Worcestershire sauce. I guess this is supposed to be more savory, and thus the added flavors. For the legit (read: the one that i eat) version just don't use that stuff.

Directions

1. Saute beef, onion and garlic, salt and lemon pepper in a large skillet over medium high heat, until beef is browned. Add cabbage, Worcestershire sauce and caraway seeds. Cook until cabbage is limp; drain liquid from mixture. [ We cook the beef and the onion and cabbage in two different pans. Cook the onions first until they're translucent. Then cook the cabbage. Cook the beef in a separate pan and DRAIN IT then let it cool so it doesn't cook the dough when you go to make the little pockets. add the onions and cabbage and beef together in a giant bowl and mix well so that there's a good ratio of vegetable to meat. the ideal ratio is 1:1. ]
   
2. Preheat oven to 350 degrees F (175 degrees C) [I have no idea if this is right. it probably is]
   
3. On a lightly floured board, roll each loaf of dough into a 12 inch circle. Cut each circle into 6 wedges. Spoon cabbage/beef filling onto center of each dough piece, dividing equally. Pull three points of each wedge up to the center and pinch to seal. Place bierocks on a lightly greased cookie sheet. If desired, brush dough with melted butter or egg wash (1 egg white with 2 tablespoons water).[this sounds about right. my favorite type of bierocks is the one that there's a lot of filling and just a thin dough exterior. Ones that are mostly dough and a smidgen of filling are tasty too, but only when cold and kind of sticky)
   
4. Bake in preheated oven for 30 minutes, or until golden brown. Serve hot, or wrap and freeze for heating later.

Or for midnight snacking, breakfast, second lunch, a pre-dinner snack, second dinner, dessert...I love bierocks and eat them at all times of the day. I also love them cold. It's probably not good to eat them cold, but the bread part gets sticky and delicious if there's enough filling to thin it out. That sentence doesn't make much sense unless you've had bierocks before. So really, you just have to make them and learn all the ways to enjoy them for yourselves.

Okie Dokie, so that's it for today! Tomorrow is a self portrait! Good thing I just got my hair cut :)
<3 Til tomorrow,
MeggyB