There is nothing better than good food after a bike ride. For the last six years I have been cycling and eating all over the world. From grilled snakes in Cambodia to wild pigs in France. With this menu you can discover all my pedal powered adventures. Explore & Enjoy
This is certainly not a gastronomic delicacy, but after a rowdy night of drinking and dancing with a group of tarmacers and cowboys in the small town of Stanton, this filling local snack came up trumps. Created by German immigrants who populated the area at the turn of the century it was a great Midwestern culinary find for The Hungry Cyclist.
6 cups all-purpose flour
2 teaspoons salt
2 cups milk
300 g lean ground beef
1 small onion, diced
1 teaspoon salt
1 teaspoon ground black pepper
2 pints of oil for deep frying
1. In a medium bowl, mix together the ground beef, onion, salt and pepper until well blended. Set aside.
2. In a large bowl, stir together the flour and salt. Pour in the eggs and milk, and stir until well blended using a sturdy spoon. Form the dough into 2 inch alls, and roll out into circles 1/4 inch thick on a floured surface.
3. Form the beef into golf ball sized balls, and place each one onto one half of a dough circle. Fold the other halves of the circles over to enclose the dough. Seal the edges using a saucer or pressing with your fingers.
4. Heat the oil in a deep fryer to 365 degrees F (185 degrees C), or over medium-high heat in a large deep skillet. Fry the Keuchle until golden brown, turning once. It should take about 10 minutes total for each batch.