Photo credit: Stuart Mullenberg, Portland Monthly, Feb. 2018

Bierocks (bee-ROKs)

When Caroline is decides to make a meal she secretly hopes Franz will bid on at the basket auction, Opa, Franz’s grandfather, suggests she make Bierocks. Bierocks are sweet dinner rolls that are traditionally stuffed with ground beef, cabbage, and onions. Also known as Runzas in the mid-west, these hardy, hand-held meat pies were brought to the U.S. by German-Russian Mennonite immigrants. This recipe kicks things up a notch with sauerkraut and gruyère.

Grandma’s Super Easy Recipe For Bierocks

Prep time: 1
Cook time:
Total time: 4
Yields: 16 Bierocks


  • 1 lb. Ground Beef
  • 1 Yellow Onion, thinly sliced
  • 2 Garlic Cloves, minced
  • 1 tsp. Smoked Paprika
  • ½ tsp. Cayenne Pepper
  • 1 tsp. Cumin
  • 6 oz. Gruyère, shredded
  • 16 oz. Bavarian Sauerkraut
  • 2 cans Grands Southern Homestyle Buttermilk Biscuits
  • All Purpose Flour, as needed


  1. Sauté ground beef with sliced onion, minced garlic, smoked paprika, cayenne, and cumin until browned and crumbly. About 10 minutes. Drain the excess fat and allow the meat to cool in the strainer for a few minutes. Meanwhile, preheat the oven to 350F, shred the Gruyère and drain the sauerkraut.
  2. Gently mix together the ground beef mixture, shredded cheese, and sauerkraut in a large bowl.
  3. Roll out each biscuit flat on a floured surface. Place 3 – 4 tablespoons of the filling in the center of each biscuit and fold up the sides like a steam bun to seal.
  4. Place uncooked bierocks, seam side down, split among two parchment-lined baking sheets. Bake for 17 – 19 minutes, or until golden. Allow the bierocks to cool on a wired baking rack for 2 – 3 minutes before consuming. Enjoy!


  • If you’re a fan of horseradish, I highly recommend the addition of it! Totally optional but tastes fantastic. Mixing in 2 – 4 tablespoons with the filling should do the trick, depending on your heat preference.
  • When cooking this recipe, I usually prepare one baking sheet and cook them while I’m prepping the second baking sheet. I find that the coloring is better, and they cook more evenly when the sheets are baked individually.
  • If you happen to freeze these: Place them in the refrigerator overnight to thaw. Then the next day, place them in a 300F oven or toaster oven for about 10 – 15 minutes to reheat. If they start to brown too quickly, you can place a piece of foil over to top. I don’t recommend placing them in the microwave, as I feel like they get soggy.
  • Traditional Bierocks recipes are made with sautéed cabbage. If you prefer to go that route, I’d add a little pickle juice to deglaze the pan, as it will help make the cabbage tangy. The savory-tang mixture in this recipe is my fav!