What’s in Your Bierock? A New Traditional Recipe for Your Book

What is Bierock?

But first, what is a bierock? A bierock (bee-rock) is a traditional Russian/German pastry, bread dough pocket filled with a savory mixture of (traditionally) ground beef, cabbage, and onions.

Originating from Eastern Europe, bierocks have a rich history tied to the immigrant communities that brought them to the United States, particularly to places like Kansas. The dish gained popularity as it traveled, and various regions developed their own versions, incorporating local ingredients and culinary influences.

Today, bierocks are enjoyed as a hearty and flavorful hand-held meal, showcasing a fusion of flavors and cultural heritage.

Recipes for Your Book

For your enjoyment, we’ve compiled a list of bierock recipe variations for you to try. Take a look, choose your favorite, try it out and let us know how it goes!

Quick Bierock Recipe via Prairie Creek Homestead

Visit the Prairie Creek Homestead website to get the full instructions and ingredient list to make your own traditional bierock: https://www.instagram.com/p/CxJnq9uMaxn/

Basic Directions:

  • Set out 18 frozen Rhodes brand dinner rolls to thaw 1 hour before beginning to make dinner.
  • Brown 1 lb. Ground beef in a skillet, drain, and place back in the pan.
  • Add half a bag of tricolor coleslaw (green and purple cabbage and carrots), cook a few minutes until wilted down.
  • Add onion and garlic powder, pepper and salt- I don’t measure.
  • Add about 4-6 Tbsp soy sauce. Mix well.
  • Take off heat.
  • Preheat oven to 350F. Roll together 2 of the cold Rhodes rolls with a rolling pin until a circle about 6-7 inches across.
  • Fill with 2 heaping spoonfuls of the meat mixture. Top with 1/3 of a mozzarella cheese stick (or shredded cheese of choice) and pull up the 4 sides, and again, crimping shut.
  • Place seam side down on a silicone lined baking sheet.
  • Bake for 25-30 minutes until nicely browned on top.
  • Top with melted butter and enjoy with dipping sauces of choice? We use ketchup or mustard. Makes 9 bierocks, with some leftover filling to freeze for another dinner!


Venison with Cheddar Cheese

The Meat Eater version is a slightly different take — with venison! Head over to the website to get all the details and enjoy this Nebraskan take on what is essentially a “portable cheeseburger.”



Traditional Bierock with Sauerkraut and Gruyère

Our final recipe suggestion comes from a Slice of Jess who uses her grandmother’s recipe that used sauerkraut and Jess’s own addition of gruyère cheese — which brings Switzerland into the Russian and German mix!