Fast forward 10 years....... We now live in Florida and there is not a single Runza restaurant within a 600 mile(or more) radius that I know of. When I mention that I am going to make Grandma C's Runza's my children(especially the teenager) say "YES!" and most other people I know in Florida say "A What?". I have learned that Runza's seem to be more of a Midwest food and I feel so very sorry for those that have never tried them for they are deliciousness, they are an ultimate comfort food, they are so very yummy! I try to explain what they are and most people crinkle their noses when I mention the sauerkraut in them. But, mark my words, once you try them I almost guarantee they will find a home in your favorite recipes.
The process of making Runza's is a somewhat time consuming one. It usually takes me between 3-4 hours. But, the time is more than worth it. For this reason I usually double the batch and freeze some for a later time.
Grandma C's Runza's(single batch)
Runza Filling:
2 lbs. ground beef
2 c. chopped onion
4 c. sauerkraut(drained)
2 tsp. shortening
1/4 tsp. pepper
2-3 tsp. Worcestershire sauce(how many of you can say that word correctly?)
1/4 tsp. oregano
1/4 tsp. savory
1/2 tsp. seasoned salt
(note: I will typically add a little more seasoning to my taste. Taste testing is a must - enjoy!)
1 pkg. pre-sliced, fresh mushrooms
1 lbs(give or take) of sliced Swiss or white American cheese
Basic Dough:
4 1/2 to 5 c. flour
1/2 c. sugar
1 tsp. salt
2 pkgs. yeast
3/4 c. milk(I use 2%)
1/2 c. water
1/2 c. shortening
2 eggs
Dough Process:
Measure 1 3/4 cup flour into a large bowl. Stir in sugar, salt, and yeast. Heat milk, water, and shortening to 120 degrees. Once heated, pour into flour mixture. Add eggs. Beat with electric mixer at low speed for 1/2 minute. Continue beating for 3 minutes at high speed. Stir in remainder of the flour. Dough will be soft and slightly sticky. Knead the dough for about 3 minutes. Let rest for 20 minutes in bowl with light weight towel over the top. Once dough is ready, lightly flour working area and rolling pin. I work with about half of the dough at a time. Roll dough out until it is about 1/4 inch thick(or so). This is honestly a preference type situation, based on how thick you like the bread wrapped around the filling. Once dough is rolled out, cut it into squares that are approximately 4-5 inches across in each direction.
Run Filling Process:
Brown beef and drain. While beef is draining, saute the onion and mushrooms in shortening with water added until onion softens. I then usually add the sauerkraut for a bit after onions are browned in order to warm it up and mix the flavors. Then drain this mixture. Return beef, onion/sauerkraut to the pan but do not return to heat. Add the salt, Worcestershire sauce, oregano, savory, seasoned salt, and pepper. Mix well.
Building: (note: the cheese is optional, but we like it with cheese)
Place(approx.) 2/3 cup meat mixture in the center of each Runza dough square. Lay one slice of cheese on top of mixture. Bring up sides and seal well. Place on a lightly greased(sprayed) pan. Once all Runza's are put together and sitting on pans, cover with a light towel and let them rise for another 30 minutes. Preheat the oven to 350 degrees. Once Runza's have risen, place trays in oven and bake for 20-30 minutes depending on your oven and where you are located. Once done, allow to cool for a bit and enjoy! We like to dip them in ketchup!
Mmmmmmmm. Guess what's going to be on my menu next week!
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