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Nutrition Facts
Serving Size 1 dozen 250g Recipe makes 20 dozen)
Calories 570
Calories from Fat 203		(35%)
Amount Per Serving		%DV
	Total Fat 22.6g	34%
	Saturated Fat 7.1g	35%
	Monounsaturated Fat 9.6g
	Polyunsaturated Fat 4.0g
	Trans Fat 0.3g
Cholesterol 53mg		17%
Sodium 952mg		39%
Potassium 408mg		11%
Total Carbohydrate 69.1g		23%
	Dietary Fiber 3.0g	11%
	Sugars 2.4g
Protein 21.1g		42%
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Fleisch Perisky ( Meat Buns)

Recipe #79813 | 5¼ hours | 5 hours prep | add private note

⁽⁷⁾ RATE IT NOW Print Recipe

By: Shar-on
Dec 30, 2003

Fleisch perisky are traditionally served warm as a accompaniment for borscht, but they also make an exceptional appetizer or snack. A Mennonite lady in Winnipeg taught me how to make these. At Christmas they are very popular. Not many cooks make these, so if you are one that enjoys making them, you can have many customers. I have made over 300 DOZEN just before Christmas. If you have leftover dough, you can make zweibach or plain buns. These freeze well.

20 dozen (change servings and units)

Ingredients

Bun Dough

1 cup warm water
4 teaspoons granulated sugar
3 tablespoons fast rising yeast
1/2 cup melted margarine
1/2 cup melted lard
1 tablespoon salt
5 cups warm milk
1 egg
12 cups all-purpose flour (or more)

Meat Filling

2 lbs lean ground beef
1/2 cup margarine
2 tablespoons all-purpose flour
2 cups water
2 envelopes Lipton Onion Soup Mix
1/2 package no-name onion soup mix
1-2 cup fine dry breadcrumb

Directions

1
Brown ground beef in a large skillet.
2
Melt 1/2 cup margarine in a separate saucepan over medium heat.
3
Add 2 T. flour, stirring to incorporate.
4
Add dry onion soup mixes and water to make a thick gravy.
5
Bring to boil.
6
Pour gravy over browned beef and simmer for about 1 hour. (I do this in my oven),
7
Add fine dry bread crumbs just enough so mixture hold together. Do this just before you start forming your meat buns.
8
In my Bosch mixing bowl mix the warm water, sugar and yeast.
9
Warm the milk, margarine and lard in the Microwave about 3 - 4 minutes, until marg and lard have melted.
10
Add to yeast mixture, and add about 8 cups of flour.
11
Allow this to proof, then add salt, egg and remaining flour, just enough to make a soft dough, allowing the machine to kneed the dough.
12
Place dough in a large bowl ( I use my tupperware fix-n-mix bowl). Let rise 10 - 15 minutes.
13
Form perisky by pinching off pieces of dough the size of a walnut. Flatten the dough in your palm of hand and put about 1 tsp. filling on the dough. Pinch dough around the filling to seal well.
14
Place on baking sheets and let rise. You can often starting baking the first pans before you are finished panning the remaining ones.
15
Bake at 400 deg. for 10 - 12 minutes or golden brown.
16
Enjoy !

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Featured Reviews for This Recipe

From: MerBot

On Apr 5, 2009

Absolutely fantastic. I'm from the Niagara area and after moving to Toronto and away from Mennonite cooking, REALLY missed meat perishky. I tried other recipes that didn't come close — this one is fantastic. The dough is absolutely perfect. I did make some changes in the filling but they were very minor.

0 people found this review helpful

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From: Wobin

On Jan 20, 2009

I made these today and they were great. I really liked the dough for these. It was light and fluffy. It felt almost too sticky after I had kneeded it for a while and I was scared but it doubled in size very fast and after baked had a great result. No lipton soup mix in my area so I attempted a recipe I found on this site and it was way too oniony (at first it tasted salty but I realized it was just overwhelming onion taste). So be weary if making your own onion soup mix. I would even cut down on the onion soup if using store bought just in case. You can always sprinkle a bit more onion powder to the end but you cant take that strong stuff out. I halfed the recipe and also did not roll them so small because I was planning to pack them as a quick lunch and it saved my wrists from hurting making so many. Thanks a bunch!

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From: RuthieG

On Feb 28, 2004

These little meat buns were fantastic. We had many compliments on them. My kids also loved them in their lunches with a pkg of ketchup for dipping. I will use this recipe alot.

7 people found this review helpful

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From: Marlene.

On Sep 11, 2004

WOW~ These are the best! Defintely a pain to make (literally, my back got sore standing there so long LOL) but oh my . VERY much worth the effort. I had a LOT of dough left over , but I just used it to make regular rolls. I think next time(oh YEAH there will be a next time!)I will try half a batch instead. I literally didn't have a bowl big enough for the dough. The last addition of flour, I had to kind of dump it all out on my counter and work it in that way. If we could give more than 5 stars, we would! Thanks for a great recipe!