Randy Parks & Mark Wingard
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Bierock

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A bierock is a cooked filling of chopped or ground meat (almost always beef), chopped onion (yellow, usually), and cabbage (often sauerkraut), wrapped in a bun of sweet, leavened dough and baked until golden--palm-sized, so you can slip a couple in your pocket.

The bierock originated in Russia, known there as pirogi. It spread throughout eastern Europe, constant in form but changing in name. German settlers on the banks of the Volga adopted the pirogi, christened it “bierock” and brought it to the Great Plains in the 1870s, along with red (hard winter) wheat seeds.