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.
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