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Meat and Klazel

Meat and Klazel

Prep Time:
10 mins
Cook Time:
1 mins
Servings:
4

Flavors Used:

Preem-O
This Meat and Klazel recipe is a family favorite. There's something truly special about family recipes, and I’m excited to share a beloved dish that has been passed down from my Grannie in Germany: klazel. Traditionally made with beef rouladen, I decided to shake things up a bit by using chuck roast instead. One of my favorite hacks for this recipe involves preparing the onions. After boiling them for just two minutes, turn off the heat and let them sit for five minutes. Then, transfer the onions to a bowl of cold water for another 2 to 3 minutes. This makes peeling them a breeze! Just cut the top off the stem side, set the onion upside down, and slice a small slit in the root. This little trick ensures the onion pops right out of its outer shell—trust me, you don’t want to skip this step, or it might just explode! There's more of my Grannies recipes like Gram Gram’s German Beef Goulash and Spaetzle.

Ingredients

For the Meat

  • 2 tbsp Dan-O’s Preem-O
  • 3 pounds chuck roast
  • 1 pound white pearl onions, peeled
  • 32 oz beef stock
  • 2 cans (10.5 oz each) Campbell’s beefy mushroom soup
  • 4 cups water
  • Oil (for coating the meat)

For the Klazel (Potato Dumplings)

  • 1 tbsp Dan-O’s Original
  • 4 to 6 medium potatoes (about 4 pounds)
  • 1/2 cup all-purpose flour

Preparation Instructions

  1. Prepare the Onions: Boil a pot of water and cook the pearl onions for about 1 minute. After boiling, turn off the heat and let them sit for 3 minutes. Transfer the onions to a bowl of cold water for 2-3 minutes. Cut the tops off the onions and make a small slit in the root side to help them pop out of their skins.
  2. Prepare the Chuck Roast: Trim excess fat from the chuck roast and cut into small pieces like stew meat. Coat the roast pieces with oil, then sprinkle generously with Dan-O’s Preem-O.
  3. Cook the Meat: Place the seasoned roast chunks in a large pot and sear on high heat for 5 minutes. Add one container of beef stock and the prepared pearl onions. Pour in the two cans of beef mushroom soup. Cover the pot and bring to a boil, then reduce to a simmer and let cook for a minimum of 45 minutes until tender.
  4. Prepare the Potatoes: Place the whole potatoes (with skins) in a separate large pot and cover them with water. Bring to a steady medium simmer and cook for about 40-45 minutes, until tender. Once cooked, remove the potatoes and allow them to cool slightly. Peel off the skins.
  5. Make the Klazel: Pass the peeled potatoes through a potato ricer into a large bowl. Add flour and season with Dan-O’s Original. Mix well.

    Bring another large pot of water to a boil. Shape the potato mixture into 3 inch balls (similar to snowballs).
  6. Cook the Klazel: Drop the potato balls into the boiling water. They are done when they float to the surface. Remove the cooked Klazel and place them in a flat casserole dish.
  7. Pour the beef mixture over the Klazel in the casserole dish and enjoy!
Beef Beef Stock Dan-O’s Preem-O Dinner Holidays Main Dish Onion Potato Potluck Soup Stove Top

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