A new family favorite! This is a high-fives-all-around meal. My sister introduced me to this winner meal and I am oh-so-grateful. I made a few tweaks to her recipe (we added the saurkraut at the end to preserve the living enzymes), but all the credit goes to Aunty Kristen!! Thanks, Sis!
I had eaten all the sauerkraut by the time I thought to take a picture, but I promise I had a lot on my plate!
grass fed ground beef (1 pound)
bread dough (the same soaked dough that we make in bulk and use for loaves of bread, dinner rolls, pizza dough, etc.)
garlic, minced, to taste (we used 5 cloves)
Simply brown your ground beef with garlic and onions, then be sure to drain your meat! Grass fed beef is already quite lean, but any liquid will make your bier rocks soggy =(
Roll out your dough and cut into squares (we had eight from the amount of dough that would have made one loaf of bread).
Place a few heaping spoonfuls of the beef mixture onto your dough square and bring up the corners of the dough to make a pouch and then seal with your fingers. Then place the whole thing, seam-side down, on your baking sheet and bake at 350 degrees for 30 minutes.
Heap sauerkraut and mustard onto the bier rocks on your plate. Don’t hold back! The enzymes in the saurkraut help to digest the rest of the meal. When your digestion is improved, that means you are absorbing the nutrients in your food. Yay for probiotic foods!!!
I think this recipe will be in monthly rotation around here. I am thinking of making up four or five batches and freezing them. Gotta love freezer meals!