A few days ago I posted on how we make beef broth in Austria. I did this because I needed boiled beef for a traditional dish from the federal province of Tyrol, which is situated in the west of Austria.
Today I finally made this Gröstl, which was originally a way to use the remnants of the Sunday roast: a mishmash of beef, potatoes, spices and herbs, with a bit of bacon. Frugal and very tasty and easy to prepare.
And very recommendable for foggy, rainy and windy days in fall.
This recipe serves two. As a side dish I suggest a green salad or warm cabbage salad.
– approx. 160 g/ 5,6 oz cooked beef
– approx. 50 g/ 1,8 oz bacon
– approx. 350/ 12,3 oz g potatoes
– 1 onion
– 1 pinch of ground caraway
– 1 pinch of marjoram
– 1 tablespoon tasteless oil
– 1 pinch paprika powder (mild)
– 1 tablespoon butter
– 2 eggs
1. Boil and peel the potatoes, cut them into slices.
2. Cut beef and bacon into slices or cubes, chop the onion.
3. Heat oil in a wide pan, add onion and fry lightly.
4. Add beef, bacon, potatoes and stir-fry.
5. Season with salt, pepper, paprika powder, marjoram and caraway.
6. Heat butter in another pan.
7. Fry eggs in butter.
8. Serve the Gröstl with a fried egg and chopped parsley.