Saturday, November 21, 2015

Deb's Fleisch Perishky / Meat Buns

I had a fun baking 900 meat buns. Yes, that is right, this is not a typo, we made 900 meat buns for my sister by loves nieces wedding this past fall. 
We used her sisters recipe which I modified just a little. 
It makes 75 Dozen 2" in size.  Personally, I like them a bit bigger.
However 1 recipe of dough using 3 lbs of ground beef makes about 300 meat buns.  
The recipe can be cut in half easily to make less. But believe me, 300 meat buns get eaten rather quickly. Especially at Christmas time. 
This was not a one person job, I had help from my brother, sister by love and their girls. It is always more fun doing it as a group. I made the dough recipe 3 times, the meat filling recipe 2 times, and 1 recipe of sauerkraut and bacon. 
Now that Christmas is approaching, get your friends and family together and make a batch or two. Put on the Christmas carols and hot cocoa and have fun together. Feel free to half the recipe which is very easily done if you don't need a large quantity. 

  • 1 cup warm water
  • 5 cups warm milk
  • 1/2 cup margarine
  • 1/2 cup lard
  • 2 tablespoons sugar
  • 1 tablespoon salt
  • 2 tablespoons instant yeast
  • 1 egg
  • about 12 cups of flour divided
  1.  In a large bowl add about 9 cups of flour, sugar, salt and dry yeast. Mix well.
  2. Add the lard and margarine and mix with a pastry blender to cut the fat into pea sized pieces. 
  3. Add the warm water, milk and beaten eggs. Place the bowl of dough in a sink of warm water for about 15 minutes until the dough bubbles.
  4. Continue adding the remaining flour until you have a soft dough. You can do this by hand or in a large dough mixer with a dough hook.
  5. Let rise until double in bulk for about 45 minutes.
  6. Take a piece of dough, roll thin, and cut with desired size cookie cutter. 
  7. Fill with the following fillings, pinch the seams together. Using about 1 rounded teaspoon. 
  8. Let rise on greased pans or pans lined in parchment paper for an hour. 
  9. Bake at 400 for 15 minutes or until they are browned to your liking. 
  10. These freeze very well by placing them in zippered plastic bags. Remove as much air as possible.
  11. If you want to use both filling options as written, you have to make 2 recipes of dough. 
Meat Filling:
  • 3 lbs of lean ground beef
  • 4 envelopes of onion soup mix
  • 2 tablespoons flour
  • enough water to make a thick gravy
  • 2 cups of dried fine bread crumbs ( I did not use the full 2 cups)
  • black pepper to taste. No need to add salt since the soup mix is salty enough.
  1. In a very large frying pan, brown ground beef but do not drain. 
  2. Add the onion soup mix, and flour. 
  3. Add enough water to make a thick gravy about 2 cups.
  4. Simmer about 40 minutes.
  5. Sprinkle in enough bread crumbs to absorb the gravy. 
  6. Cool filling. 
Sauerkraut Filling:
  • 1 pound bacon, finely diced
  • 2 medium onions, finely diced
  • 2 - 2 liter jars of sauerkraut, drained and rinsed
  1. In a large frying pan, brown the bacon, drain most of the fat but leave a little, maybe 2 tablespoons.
  2. Add the onion and cook until the onions begin to soften.
  3. Add the drained and rinsed sauerkraut and continue to saute until the cabbage takes on a light brown color. 
  4. Cool.
  5. Follow baking instructions for the meat buns. 


  1. Wow! So how many does this one recipe make?

  2. 75 dozen, 2" in size. It's in the description below the picture :)

    1. Actually I think it would be 25 doz. If I understand correct she tripled the dough recipe which gave her 75 dozen

    2. Stated in the post: "1 recipe of dough using 3 lbs of ground beef makes about 300 meat buns"

  3. I wouls love to make these but will dial it waaaay back and assume that you can freeze them? My grandmother was from SW Nebraska where they serve runzas. I think this is similar--love them. She served them with a hamburger gravy over it which is a bit like gilding the lily. LOL

  4. I don't want to appear silly, but how does one eat these? As a hamburger bun or dinner roll or by themselves? They sound so good. My daughters and I get together to made to make about 10-12 dozen peirogi on a day. So this is another one to try! Thank you, Judy

    1. That is not a silly question at all. Generally people eat them by themselves sometimes served along side a bowl of soup. Some like to serve it with mustard to dip into. Often they are served as appetizers as well. I hope my answer clarifies this a bit for you.

  5. These look soooo good! Two questions: How long can these be frozen for, and with 4 envelopes of onion soup mix for only 3 lbs. of ground beef, wouldn't these be too salty?

    1. These can be kept in the freezer for about 3-4 months. If you feel the salt content of the onion soup mix is to high use less and add a couple of sauteed onions. That is the beauty of this recipe. It can be tweaked a bit without to much change in the flavor.

  6. I am impressed with you make so many of these. They look delicious and must have been well received. Thanks for stopping by my blog. Wishing you a very happy Sunday :)

  7. I love how you say "sister by love" instead of sister-in-law! I have been baking for my brother and sister by love, their daughter, my sweet niece for her wedding that is coming up next weekend! I've made 980 cookies for her reception as a wedding gift to them. Was so happy to do it too! I will now refer to my sisters -in-law as my " sisters by love".

  8. sorry ...line 4 ... in the dough part.... should that read add remaining flour to the dough
    thanks... they look delish...

    1. thank you for catching that. it is now corrected and says flour.

  9. How thin do you roll out the dough?