A Small Batch Nebraska Runzas#BreadBakers

Runzas? You might wonder, “What is a runza?”
Runzas are a cherished part of the regional cuisine of Nebraska. A runza is a classic, savory buttery bread filled with beef mince, cabbage, spinach and onion filled sandwich, which is baked in a pocket of yeasted dough. They are so amazing, delicious and filling!

Their origin is that they are from Russia or Germany, and came to the U.S. via the Volga Germans who settled in Nebraska, Kansas, North and South Dakota in the 1900s. The shape depends on the region. In Nebraska, runzas are shaped into an elongated roll.

The bread for these runzas is super soft and light, and the dough is very easy to work with. It's enriched with butter, eeg and milk. This recipe makes 3 runzas, make a larger batch and freeze, they reheat perfectly.
Makes 3
Ingredients
For The Dough
150 Grams All Purpose Flour
3 Grams Instant Yeast
6 Grams Caster Sugar
½ Teaspoon Sea Salt
20 Grams Salted Butter
60Ml Warm Milk
Warm Water - to knead as required
1 Egg Yolk
1 Egg Yolk + 1 Tablespoon water - for brushing the buns
For The Filling
1 Tablespoon Oil
1 Medium Onion - finely chopped
2 large garlic cloves, minced
250 Grams Lean Beef Mince
½ Tablespoon Worcestershire sauce
1 Cup Shredded Cabbage
½ Cup Chopped Spinach
Salt & Black Pepper to taste
½ Teaspoon Red Pepper Flakes
½ Cup Shredded Cheese
Method
For The Dough

Dissolve the yeast in the water and let sit for a few minutes.
In the bowl of a stand mixer, add the flour, sugar, and salt and whisk.
In a bowl, add the milk, melted butter, eggs, and yeast mixture. Whisk until combined and pour it into the flour mixture. Stir with a dough whisk or wooden spoon until you have a rough dough. Add little water at a time to make a nice soft dough then knead the dough until it is smooth and elastic and till it passes the window pane test. Place the dough into an oiled bowl, cover, place it in a warm spot, and let rise for 25 to 30 minutes.

While the dough is rising, prepare the filling. 

Heat the oil in a skillet, add the onion and garlic and cook, stirring, for about 5 minutes, until softened. Add the ground beef and cook for 5 minutes more. Add the Worcestershire sauce, cabbage, spinach and cook, stirring regularly, for about 6 - 8 minutes. Generously season the mixture with red pepper flakes, salt, black pepper to taste. It's best to over season the filling ( it does not taste bland).
Turn off the heat and let the filling completely cool. You can make this filling day ahead and cool it in the refrigerator.
Let's Make The Runzas 

Once the dough has doubled in size then. 

Punch the dough and divide dough into 3 equal pieces ( each weighed around 93 grams), gently forming small balls.  

Roll each piece of dough into rectangle circle (middle of the circles a little thicker than the edges. If the dough is too thin in the middle, it gets kind of see through on top when baking).

Place shredded cheese. Spoon the filling over cheese and again cheese

pinch edges of dough (dip your finger in warm water and run it along the edge of the dough) together to form slightly elongated / oblong bun.

Transfer bun, seam side down, to prepared baking sheet keeping them little apart so that the stick together while baking (they will be like pull part buns with soft sides). Repeat with remaining dough and filling, placing buns on baking sheet. Cover buns with plastic wrap or wet kitchen towel and let rise until puffed, about 20 minutes.

Brush the buns with egg wash and bake in a preheated oven @ 180°C with both elements on until golden brown, about 18 - 20 minutes, switching and rotating position of baking sheets halfway through baking time. 

Brush buns with melted butter or rub the buns with a stick of butter while they are still warm. Let them cool on the baking sheet for 10 minutes before serving. 

Serve with ketchup or just like this !
Labels: American, Beef, Bread Bakers, Cabbage, Cheese, International Cuisine, Mince, Spinach, Stuffed Bread

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page. We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.
For Bread Bakers this month we sharing "Stuffed Buns Recipes"

• Sneha’s Recipe: A Small Batch Nebraska Runzas  
• A Messy Kitchen: Custard Buns 
• A Day in the Life on the Farm: Ham and Cheese Stuffed Buns 
• Karen’s Kitchen Stories: Hot Dog Flower Buns 
• Food Lust People Love: Nebraska Runzas  
• Magical Ingredients: Salted Caramel Apple Wreath   

Suya/Grilled Beef Skewers#EatTheWorld

Sierra Leone-style beef skewers (also known locally as Kebab or Suya). Suya is tender beef threaded on a skewer and then baked or grilled to perfection in a tantalizing spicy peanut sauce. Suya, a very spicy street food that's popular in western Africa.

This is my take on Suya, grilled beef skewers from West Africa. Sirloin steak is marinated in a quick and easy marinade that is extremely delicious and perfect for cooking on the grill. They’re ideal for snacks, summer picnics, or even a main or side dish.

Serves 8

Ingredients
1 Cup Salted Roasted Peanuts - skinned
1 Tablespoon Paprika powder
2 Teaspoons Onion powder
2 Teaspoons Ginger powder
1 Teaspoon Red Pepper flakes
1 Teaspoon Garlic powder
2 Tablespoons Tomato paste
1 Teaspoon All Spice Powder
2 Tablespoons Olive oil
1 Teaspoon Salt or to taste
1 Kg Beef Undercut /Sirloin Steak- cut into 2 inch cubes
Method
Place peanuts in a food processor, process until it starts to become a paste. Add paprika, onion powder, ginger, pepper flakes and garlic powder, pulse until combined.

Pat dry the beef with a kitchen towel to remove any moisture.
Place beef in a large bowl or shallow dish. Drizzle with oil, sprinkle with salt. Toss to coat. Add peanut mixture and tomato paste mix well and toss so that each cube of meat is coated with the spice mix. Refrigerate, covered, for 2 hours or overnight.
Soak the skewers totally submerged in water for at least 20 minutes to prevent them from burning. Drain beef, discarding marinade.

Thread beef onto wooden skewers. 

Grill, covered, over medium-high heat until beef reaches desired doneness, 10-15 minutes, turning occasionally. 

Garnish beef skewers with sliced onions, lime wedges, green onions, chopped coriander leaves, and chopped peanuts if desired.

Labels: Keto, Low Carb, Beef, Steaks, African, Sierra Leone, International Cuisine, Side Dish
Check out all the wonderful Andorrian recipes prepared by fellow Eat the World members. Find out how to join Eat the World here and have fun exploring a country a month in the kitchen with us!
For Eat The World this month we are sharing recipes of "Sierra Leone"

• Ginger Beer by Amy's Cooking Adventures
• Gluten-Free Sierra Leonean Ginger Cake by Culinary Cam
• Suya, Grilled Beef Skewers by Sneha's Recipe

Keto Masala Beef Steaks#SundayFunday

This is one of those fabulous & delicious dishes which has just pantry ingredients, no prep but easy to make. If you love caramelized onions then dish brings a lovely sweetness and flavor. The sweetness of the onions, combined with the spicy masala is yum!

Ingredients

½ kg Boneless Beef - cut into thick slices
2 Medium Onions - sliced
5 Red Or Green Chillies - slit
2 Tablespoons Ginger Garlic paste
1 Teaspoon Red Chilly powder
½ Teaspoon Turmeric powder
1 Teaspoon Garam Masala powder
3 Tablespoons Chopped Coriander leaves
½ Teaspoon Salt or to taste
3 Tablespoons Olive Oil
Method

Heat oil in a pan and add onions and a pinch of salt and fry till nicely caramelized. Remove and keep aside. In same pan add half of the caramelized onions, sliced meat, ginger garlic paste, green chillies, turmeric, chilly powder and salt into a saucepan and add a very little water. Bring to a boil, then cover and lower flame. Cook till meat is tender for about an hour to 1½ hours . Remove cover and dry up to your preference.

Then add the caramelized onions back to the pan. Stir well to coat the meat well with the onions, add garam masala and fry well on medium high heat till the meat is nicely browned and the masala and onions are nicely coating the beef. Arrange the beef on a platter. Garnish with chopped coriander leaves. Serve & Enjoy this with bread, parathas, chapattis or dal and rice. Leftovers taste even better the next day.
Try this and I am sure you will be making over and over again and will become your go to dish to cook.

Labels: Beef, Sunday Funday, Caramelized Onions, Indian Style 

• Braised Beef Cheeks over Garlic Gnocchi by Culinary Cam
• Crockpot Orange Chickenby Amy's Cooking Adventures
• Garlic Rosemary Lamb Shanksby Food Lust People Love
• Keto Masala Beef Steaksby Sneha's Recipe
• Leftover Kabob Fajitasby A Day in the LIfe on the Farm
• Peppered Short Ribs by Sid's Sea Palm Cooking
• Slow Cooker Cinnamon Apple Oatsby Our Good Life
• Slow Cooker Chili con Carne by Palatable Pastime 

Beef Bifteque - Mauritian#EatTheWorld

Mauritian cuisine has a blend of influences of African, Chinese, European (mainly French) and Indian.A beef undercut steaks is called bifteck steaks. There are delicious when cooked or sautéed. The sautéed beef, so tender, served in a nice spicy tomato sauce is so simple & delicious, with spices readily available in your kitchen pantry. This is also low carb/ Keto meal. Have this with any low carb bread or flatbread with salad and makes a complete delicious meal.

Recipe adapted from here 
Serves 4
Ingredients
1 Kg Beef Undercut - cut into large thin slices
2 Large Red Onion - thinly sliced
1 Medium Red Onion - cut into quarters
2 Springs Fresh Thyme
2 Teaspoons Ginger Garlic Paste
2 Teaspoons Cumin Powder
1 Teaspoon Heaped Red Chili Flakes or to taste
2 Sticks Cinnamon
3 Cardamoms
4 Large Tomatoes - crushed
4 Green Chillies - slit
½ Cup Water
Chopped Coriander Leaves - for garnish
4 tablespoon of Vegetable Oil
Salt and Pepper to taste
Method

For Marinating The Beef
In a large bowl add the thinly sliced beef, cumin, red chilly flakes, ginger garlic paste, cinnamon stick and cardamoms.
Mix everything well to evenly coat your beef with all the spices.
Cover and allow to marinate for 30 minutes.
In pressure pan heat 2 tablespoons of oil, add in the onions and fry until start to turn pink. Add in the marinated beef, stir well stirring it till it gets nicely seared. Now add in ½ cup water and the sprigs of thyme.  

Close the pressure pan and on low flame let it cook for one whistle. After one whistle time it and keep it for 5 minutes. Switch off the flame and when the pressure is released, check if the beef is cooked. Now add in the crushed tomatoes, green chilly, quartered onions, taste for salt and pepper. Cook until the tomatoes are mushy, oil surfaces top of a thick gravy. 

Serve hot garnished with chopped coriander leaves along with bread or steamed rice. It was so yummy will definitely try this again.

Labels: Keto, Low Carb, Beef, Eat the World, Main course, Mauritius, International Cuisine

Check out all the wonderful Mauritius recipes prepared by fellow Eat the World members and share with #eattheworld. Find out how to join Eat the World here and have fun exploring a country a month in the kitchen with us!
For Eat The World we are sharing recipes of Mauritius.

• Sneha of Sneha's Recipe served up Beef Bifteque-Mauritian
• Camilla of Culinary Cam makes Bol Renverse
• Amy of Amy's Cooking Adventures shares a Mauritian Beet & Potato Salad
• Wendy of A Day in the Life on the Farm cooked up Mine Frite (Mauritian Fried Noodles)

Honduran Salpicón- Keto#EatTheWorld

Beef Salpicón is a traditional Honduran dish that is both delicious and very easy to make. It's actually a meat salad served over steamed rice or veggies, totillas or lettuce leaves. What I like about this recipe that doesn’t require any additional fats or oils, the dish is low in fat. It's a perfect keto meal recipe. This Honduran recipe is prepared with culantro, which is a variety of culantro with large leaves that grow from the root. Since I did not have this, used coriander leaves, which I, read in google can be subsituted for it.

Ingredients
To Stew The Beef
1 Kg Boneless Beef
2 Medium Tomatoes - diced
1 Medium Onion - cut in fourths
4 Clove Garlic
1 Red Pepper
Salt and pepper, to taste
3 Culantro Sprigs - I used Coriander Sprigs
To prepare The Salpicón
1 Red Pepper - finely diced
1 Small White Onion - finely diced
½ Bell Pepper - cut into fine strips
½ cup Bitter Orange Juice (or substitute with lemon juice or vinegar)
Salt and pepper, to taste
3 Tablespoons Chopped Coriander Leaves
To Serve
Tomato, Onion & Avocado
Method

Put the beef in a pot together with the tomato, onion cut into fourths, garlic and red pepper. Cover the ingredients with water and cook over medium heat. Bring to a boil, reduce heat and cook for 2 hours being careful to remove, from time to time, any foam that might form on the surface of the water. You will have to stew the beef until it’s very tender, about 2 hours, adding water if it gets too dry.

Once the beef is tender, season with salt and pepper and add the sprigs of coriander. Turn off burner and let the stew cool completely. Strain the stock and serve it as a consommé or use it as a stock for another soup or in a different recipe.

Shred the stewed with a fork. Put the beef in a bowl along with the diced red pepper, white onion, bell pepper, vinegar and more salt and pepper to taste. Add the chopped coriander leaves.

Serve with salad, rice, steamed vegetables instead of rice and tortillas, or in use salpicón as the filling in lettuce wraps. It's a light dish that will fill you for hours and give you energy. Enjoy!! Refrigerate to serve the salad cold, although it's best when served at room temperature.

Labels: Keto, Honduran, Beef, Salad, Low Carb, International Cuisine, Side Dish, Eat the World

Check out all the wonderful Samoa recipes prepared by fellow Eat the World members and share with #eattheworld. Find out how to join Eat the World here and have fun exploring a country a month in the kitchen with us!

For Eat The World we are sharing recipes of Honduras.

• A Day in the Life on the Farm: Honduran Baleadas 
• Sneha's Recipe: Honduran Salpicón-Keto 
• Amy's Cooking Adventures: Honduran Style Refried Beans 
• Culinary Cam: Tastes of the Tropical Coastal Lowlands of Honduras

Keto Big Mac Chaffle Burger#SundayFunday

This Keto Big Mac Burger Recipe is made with juicy homemade burgers, homemade Keto Big Mac Sauce, chaffles, pickles, onion, cucumber, tomato and cheese for the perfect copycat homemade Keto Big Mac.
Big Macs were always a favorite of mine and this low carb version on a soft, fluffy chaffle is absolutely perfect for a low-carb lifestyle and that’s sure to become a regular on your meal plan! The Big Mac sauce takes these over the top delicious!

Ingredients
For The Chaffles
2 Large Eggs - beaten
2 Tablespoons Almond Flour
2 Tablespoons Mayonnaise
¼ Teaspoon Baking powder
For The Big Mac Patties
500 Grams Beef Mince
¼ Teaspoon Pink Himalayan Salt
¼ Teaspoon Black pepper powder
2 Slices Cheddar Cheese
2 Tablespoons sugar-free Thousand Island dressing
¼ Cup Shredded Lettuce
2-3 Pickle Slices
For The Copycat McDonald's Sauce
½ Cup Mayonnaise
2 Tablespoons Sugar Free Ketchup
1 Tablespoon Vinegar
1 Tablespoon Minced Dill Pickle
1 Teaspoon Sugar Free Sweetener - optional
1 Teaspoon Finely Diced Onion
Salt & Black pepper to taste
Method
To Make The Chaffles
Preheat the waffle maker.

In a bowl, mix all the ingredients together until well combined.
Pour half of the mixture into the preheated waffle maker and cook until crispy, about 3-4 minutes. Repeat with the remaining mixture to make chaffles.
For The Copycat McDonald's Sauce
Mix all the ingredients well to form a sauce and refrigerate it till all components are ready.

To Make The Beef Patties
In a skillet over medium-high heat, heat oil.
Mix in the beef with salt and pepper well. Divide it into equal portions and shape into patties.
Fry the patties with just a little oil on both sides till browned and cooked. Top each patty with a slice of cheddar cheese and let it melt.
To Assemble The Big Mac Chaffle Burger

Spread one or two tablespoons of the sauce on each chaffle.
Place one beef patty on one chaffle.
Top  this with shredded lettuce, pickle slices, tomato, cucumber and the second beef patty.
Cover with the third chaffle to form a sandwich.

Serve the Keto Big Mac Chaffle Burger immediately while hot and enjoy your keto-friendly meal!
Labels: Chaffles, Burger, Keto, Low Carb, Beef, Sauce, Healthy ,Sunday Funday, International Cuisine

For Sunday Funday we are sharing "Copycat Recipes"

• Amy's Cooking Adventures: Copycat Arby's Roast Beef & Arby's Sauce 
• Sneha's Recipe: Keto Big Mac Chaffle Burger 
• Culinary Cam: McMateo's Memories, A Copycat Filet-O-Fish, and Peanut Butter Cups 
• Karen's Kitchen Stories: Orange Chicken (copycat Panda Express) 
• A Day in the Life on the Farm: Panera Turkey Chili

Shami Kebabs#AlphabetChallenge

This is a quick & easy method of making Shami kebabs. In this boiled dal is used since it will make this easy and cooks quickly, and the flavor because of overcooking is lost if we use uncooked dal. These kebabs are so soft and delicious.

Serves 8

Makes around 15 to 16
Ingredients
1 Tablespoon Oil
½ kg Beef Mince - can use Lamb/Mutton/Chicken
125 Grams Chana Dal - soaked
1 Inch Big Piece Ginger - roughly chopped
5 Cloves Garlic - roughly chopped
6 - 8 Whole Red Chilies - do not break them into pieces
2 Medium Onion - sliced
3 Green chilies - finely chopped
1 Teaspoon Salt
1 Cup Water 
Whole Spices
2 Cinnamon Sticks - make small pieces
10 Cloves
3 Brown Cardamoms
4 Green Cardamoms
1/2 Teaspoon Cumin Seeds
1/2 Teaspoon Black Pepper corns
1 Bay Leaf
Other Ingredients
2 Tablespoons Coriander leaves- finely chopped
2 Tablespoons Mint leaves - finely chopped
For Frying
2 Eggs - lightly beaten
Oil as required

Method

In a pressure pan add the soaked and washed chana dal and cook till the dal is done but yet firm. Drain and keep aside.

In a same pressure pan heat oil add ginger, garlic and mince fry well on medium low flame, then add all whole spices, Kashmiri red chillies, onions, green chillies, add boiled gram dal, then fry well add salt , water and cover it with a lid and let it cook till the mince is done. Open the lid and dry up all the water. The mince should be dry and free of moisture. Cool it then grind it in small mixer jar little quantity at a time till it forms a smooth paste, Take it out on to bowl now feel for any whole spices ( because the some of the spices do not grind to a paste, however much time you will grind it) remove and discard them. Mix all well taste for salt, add finely coriander leaves and mix well.

Divide this into equal portions and roll it into a ball then flatten and make slightly thick kebabs. Smoothen the edges. Like wise make all and keep aside. At this stage you can freeze them ( see notes) .
For Frying 

Heat oil in broad frying pan.
In another bowl beat eggs add and pinch of salt and red chilly powder.
Dip each kebab in egg mixture, fry till golden on medium high flame on both sides. Serve with onion, tomato rings and sprinkle of mint leaves.

These are so soft and mouth melting, handle them gently while serving. Enjoy with green chutney or Sriracha sauce.

My Notes

At this stage you can freeze ( see notes) them in a single layer in a tray when they harden then store in a airtight container.
When you want to fry them., Dip them egg and shallow fry in hot oil. ( all is cooked so fry in hot oil) Do not thaw them or else it will disintegrate when you are frying.

Labels: Alphabet Challenge, Mince, Kebabs, Appetizer, Indian, Beef, Keto, Low Carb

Let's take a look at the other Alphabet "S recipes" being shared today.....

Blogghetti: Air Fryer Sausage Balls
Culinary Cam: Buttermilk Shortcakes with Macerated Berries
Food Lust People Love: Cheesy Sausage and Egg Casserole
Karen’s Kitchen Stories: Cold Sesame Noodles
Mayuri’s Jikoni: Schezwan Sauce
Sneha’s Recipe: Shami Kebabs
A Day in the Life on the Farm: Southern Style BBQ Shrimp
Magical Ingredients: Spanakoparatha
A Messy Kitchen: Strawberry Mint Spritzers
Jolene’s Recipe Journal: Summer Squash Salad
Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Sweet Whiskey Skillet Teriyaki Chicken