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Momma St. Lori's Roast Beef and Kluski

This noodle and beef dish is comfort food at it's finest making it the most requested meal at the Broas family table.

Momma St. Lori's Roast Beef & Kluski

Why it's on our list

When Sam, Rachel, and Audrey Broas described their favorite meal to us, their mom's Roast Beef and Kluski, our mouths began to water. Their Momma, AKA, Momma St. Lori, describes the Kluski as "noodles of sorts, but more like a dumpling maybe..." What makes these kluskis great are that they are softer than regular pasta so they really soak up any liquid that you cover them in. They are simple to make with the most basic ingredients. Momma St. Lori says that when she makes them with her pot roast the family goes crazy for it! "Roast Beef and Kluski" is what we call it. Once the roast is done cooking I will scoop out a bunch of the broth from the roast pan and pour it in the Kluski. They soak up the broth and they are amazing. They are also fantastic in chicken soup in place of standard noodles." - Momma St. Lori

We LOVE the old fashioned way this recipe is written. You can tell that Momma St. Lori has been making it for years and this is how to do it! Her specific process with the spoon and turning the bowl on its side, shows it's made with lots of practice and lots of love. We hope you try this one out and love it as much as these 3 sisters. We can't wait!!


Serves 4

  • 2 eggs

  • 1 C water

  • 2 C flour

  • ½ tsp salt

  • ¼ C butter

Salt & Pepper to taste at the end.


Fill a 5 or 6 quart pot ¾ full of water. Bring water to a rolling boil over high heat before

starting to cook the Kluski.

In a mixing bowl add 2 eggs and beat them with a fork. Then add the cup of water and

beat again.

Add the salt and stir again.

Gradually add the 2 cups of flour to the egg mixture.

With the fork stir the flour in a little at a time until you have the flour combined. The mixture should be a little thicker than pancake batter and it will be a little more “sticky” than pancake batter.

Once the water has come to a rolling boil you can start to scoop the mixture into the

water. This part is a little hard to explain, but you hold a regular tablespoon (like you

eat with) in one hand and the bowl of the Kluski mix in the other. Turn the bowl to the

side so the mixture moves all the way to the edge of the bowl.

Then while standing right by the pot you scrape a little of the mixture onto the side edge

of your spoon. You should only have about ¼ of your spoon full and it should be about

the size of a penne pasta noodle.

Once you have the mixture on your spoon, dunk your spoon into the water and the Kluski will fall off. I usually tap my spoon lightly on the side of the pot just to get the extra water off. Then you start over and do it again and again.

The Kluski that you drop in will go to the bottom of the pot but they will quickly start to

rise to the top of the water as they cook. You can scoop half of the mixture and then

wait for all to rise to the top and then cook 1 additional minute. This should take you

about 4 to 5 minutes.

Then you can scoop those Kluski out and into a colander to drain while you finish the second half of the bowl. Once the second half is done pour them into the colander with the others, water and all.

Pour the kluski back into the pot. Add about ¼ cup butter just to melt on the Kluski and

keep them from sticking.

Sprinkle with Salt & Pepper.

* At this point, you are ready to use them in your specific dish. I like to make them right

before we eat them but they are also great as leftovers. These amounts should make enough for 3-4 servings. I hope you love them as much as we do. Once you taste them you will find that the

ways that you can use them are endless. Enjoy!!

Momma St. Lori


Serve it up!

How do you make your noodles? Send us a note!

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