A gift for new customers
Tap the coupon – we'll add the discount for your first order straight to your basket.
Valid for your first order.
Tyrolean Gröstl with Beef | Hearty Mountain Hut Classic
(0)
40 min
Quick
Gurkerl Küche
Ein echter Klassiker der österreichischen Küche: Knusprig geröstete Erdäpfel und zartes Rindfleisch, verfeinert mit Zwiebeln, Kümmel und frischem Majoran. Aus der Pfanne oder im Backrohr warmgehalten, serviert mit Spiegelei und Petersilie.
Preparation method
Preparation
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.
Cooking & Frying
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.
Chef's tip
Preferably use potatoes from the previous day for the Gröstl – they hold their shape perfectly when frying and turn out especially crispy.
A small splash of beef broth added before folding in the potatoes keeps the meat particularly juicy.
Ingredients
We Also Recommend
Show all
85 min
Under an hour
Traditional Viennese Roast Beef in Root Vegetable Stock | Tenderly Braised in the Oven
Gurkerl Küche
Beef Stir-Fry with Broccoli and Bell Pepper
Gurkerl Küche
Classic Roast Beef with Green Beans & Lingonberries
Gurkerl Küche
Meatballs in Tomato Sauce
Gurkerl Küche
Traditional Viennese Butterschnitzel | Juicy in delicate natural pan juice
Gurkerl Küche
Old Viennese Braised Beef with Onions | Tenderly braised in fine sauce
Gurkerl Küche
