This stuffed bun goes by many names: Bierock, Krautbrot, Pirozhki or Pirogi. In Nebraska, we call these tasty stuffed buns a Runza. And it turns out, there are a lot of creative spins on the Runza recipe out there.
Traditional Runza recipes call for a yeasty bread pocket stuffed with beef, cabbage, onions and some spices. Essentially, it’s a Hot Pocket crossed with a hamburger that has an Eastern European twist to it.
Disclosure: This post may contain affiliate links. All thoughts,opinions and typos are my own.
Most Nebraskans get their Runzas from the local fast food chain, Runza Restaurants. At least, that’s where I get mine. Some small town cafes in Nebraska serve Bierocks, including probably the most famous of them all, Sehnert’s Bakery & Bieroc Cafe in McCook.
Runza recipes and Runza variations
If your travels aren’t taking you through Nebraska any time soon, you can easily make Runzas at home. I’ve round up a traditional Runza recipe from a Nebraskan baker, plus all sorts of variations. Enjoy!
When you're a chef known for using wild mushrooms in recipes, adding them to a Runza recipe makes sense. The Forager Chef naturally added some mushrooms he had on hand (honey mushrooms) to a Runza filling.
Note: This recipe skips the cabbage in the filling.
This unique take on Runzas is admitedly not-quite-a-Runza, but it's definitely sounds tasty. The Candadian cook replaced the traditional beef-caabbage-onion filling with a Georgian-style hazelnut/garlic filling.
Note: The ingredients in this recipe are measured in the metrics system, so you may need a coversion calculator.
What's a recipe round-up without an Instant Pot recipe? This version quickly pressure cooks the meat and cabbage in an electric pressure cooker. This recipe calls for cheese as an optionaal ingredient.
This is an intriguing take on the Runza, bordering close to the flavor profile of my go-to order at Runza, the Swiss Mushroom Runza. This recipe calls for two different cheeses, and I think they may even be a better choice than Swiss!