Recently made beef beerocks, and they were incredible! Juicy beef wrapped in soft, golden dough – they were devoured in no time. A new favorite in our house!
Ingredients:
1 lb ground beef
1 medium onion, chopped
2 cloves garlic, minced
2 cups cabbage, finely shredded
Salt and pepper, to taste
1 tsp paprika
1 batch of bread dough (store-bought or homemade)
1 egg, beaten (for egg wash)
Instructions:
In a large skillet, cook the ground beef, onion, and garlic over medium heat until the beef is browned. Drain excess fat.
Add the shredded cabbage to the skillet. Season with salt, pepper, and paprika. Cook until the cabbage is soft.
Preheat your oven to 375°F (190°C).
Roll out the bread dough on a floured surface. Cut into squares (about 5×5 inches).
Place a spoonful of the beef and cabbage mixture in the center of each dough square.
Fold the dough over the filling to create a pocket. Seal the edges well.
Place the beerocks on a baking sheet lined with parchment paper. Brush with beaten egg.
Bake for 20-25 minutes or until golden brown. Serve warm.
Printbeef beerocks
This homemade version of Outback Steakhouse’s Alice Springs Chicken features tender chicken breasts marinated in a honey mustard sauce, then topped with sautéed mushrooms, crispy bacon, and melted Colby Jack cheese. A family-favorite meal that’s perfect for dinner!
Ingredients
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For the Honey Mustard Sauce:
- ½ cup Dijon mustard
- ½ cup honey
- ¼ cup mayonnaise
- 1 teaspoon fresh lemon juice
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For the Chicken:
- 4 boneless, skinless chicken breasts (about 1½ pounds total)
- 2 tablespoons butter
- 8 ounces mushrooms, sliced
- 1 tablespoon olive oil
- 4 slices cooked bacon, chopped into 2-inch pieces
- 2 cups Colby Jack cheese, shredded
- Salt and freshly ground black pepper, to taste
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
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Prepare the Honey Mustard Sauce:
- In a small bowl, whisk together the Dijon mustard, honey, mayonnaise, and lemon juice until smooth.
- Reserve ¼ cup of the sauce, cover, and refrigerate for serving.
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Marinate the Chicken:
- Place the chicken breasts in a large zip-top bag or shallow dish.
- Pour the remaining honey mustard sauce over the chicken, ensuring all pieces are well coated.
- Seal or cover and refrigerate for at least 30 minutes, or up to overnight for deeper flavor.
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Sauté the Mushrooms:
- Preheat the oven to 400°F (200°C).
- In a large oven-proof skillet over medium-high heat, melt the butter until foaming.
- Add the sliced mushrooms and sauté until browned, about 5-7 minutes. Transfer mushrooms to a bowl and set aside.
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Sear the Chicken:
- In the same skillet, heat the olive oil over medium-high heat.
- Remove the chicken from the marinade (discard any marinade) and season both sides with salt and pepper.
- Sear the chicken for about 5 minutes per side, until golden brown.
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Assemble and Bake:
- Top each chicken breast with sautéed mushrooms, chopped bacon, and shredded Colby Jack cheese.
- Cover the skillet with a lid or foil and bake for 10-15 minutes, until the chicken reaches an internal temperature of 165°F (74°C).
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Serve:
- Garnish with parsley if desired, and serve hot with the reserved honey mustard sauce for dipping.
Notes
- For faster prep, use pre-cooked bacon and canned mushrooms.
- This dish is delicious with sides like roasted vegetables, rice, or garlic bread.