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Claus Natural Beef Krautburgers
Chef:  Francie N. Claus - Douglas, WY          Category:  Main Dishes

1 cup scalded milk, cooled
1 cup warm water
2 tablespoons yeast (or 2 packages)
1/2 cup sugar (plus 1 tablespoon)
2 teaspoons salt
1 egg
1/2 cup oil
5 (plus) cups flour
4 lbs ground beef
1/2 head cabbage, chopped
2 onions, chopped
head salt and garlic pepper to taste

Directions: Thoroughly dissolve yeast in warm water, add scalded milk (after cooling), add salt and sugar. Beat egg well and add with oil to yeast liquid. Add flour one cupful at a time until blended. Add more flour to make the dough into a large ball, adding a little more flour until the dough has a waxy texture. Let rise twice. On the second rise roll out then (1/4 inch) and cut into squares (about 4-5 inches across). Roll out each square on board to accommodate more filling. Prepare filling while the dough is rising. Brown and season beef, drain if any fat and set meat aside. Brown onions in butter untill glossy, add cabbage seasonings and more butter so cabbage won't burn. Combine and cool cooked meat, cabbage and onions in large bowl. Add several tablespoons to the center of each square of dough and tuck the 4 corners together pressing the seams with fingertips. Place the seam side down in a heavy baking pan so the bundles do not touch (1-2 inches apart) as they will come together as they bake and you do not want the dough to tear as you remove them after baking. Baste just the tops with a little melted butter before and after baking at 350°F for 20 minutes. Cover for first 1/2 of the time, then remove foil, watching not to overbrown. Serve hot. May be frozen in foil wrap, thawed and re-heated in oven or frozen in plastic bags and microwaved individually. This sweet dough is so much better than regular bread dough.