Tyrolean Gröstl with Beef | Hearty Mountain Hut Classic

Boil the waxy potatoes in their skins (ideally the day before), peel, and cut into approx. 0.5 cm thick slices. Cut the boiled beef into bite-sized, thin slices or strips. Peel the onions and cut into fine strips, and finely dice the bacon.

Heat 1 tbsp of clarified butter in a large, heavy pan (a cast-iron skillet is ideal). Add the potato slices and fry over medium-high heat until golden brown and crispy all over. Remove from the pan and set aside.

Add the remaining clarified butter to the pan. Sauté the onions and diced bacon until translucent to lightly golden brown. Add the beef and fry briefly until well heated through and slightly browned.