Who got into some German food for Oktoberfest this year? 😂🍻 We had to throw this one back. Who remembers our Meat & Klazel? This one came straight from Grannie in Germany and has been a family favorite for years. We put our own spin on it with chuck roast, but kept all the good stuff that makes this one special. If you tried German food for Oktoberfest, what did you have? 👀 And if you haven’t… would you give this one a shot? Get the full recipe here: 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 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. 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. 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. 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. 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). 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. Pour the beef mixture over the Klazel in the casserole dish and enjoy! - @danosseasoning