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Viennese Grenadiermarsch with Minced Meat | Hearty Classic
(0)
45 min
Under an hour
Gurkerl Küche
Ein echter Wiener Wirtshausklassiker: Herzhaft angebratenes Faschiertes, bissfeste Fleckern und knusprige Erdäpfel vereinen sich mit Majoran und Kümmel zu einem deftigen Pfannengericht, das im Backrohr mit würzigem Bergkäse goldbraun vollendet wird.
Ingredients
Preparation method
Preparation
Thoroughly wash the potatoes and boil in plenty of salted water until tender (approx. 20 minutes), then let cool briefly, peel, and cut into bite-sized slices.
In a second pot, bring plenty of salted water to a boil and cook the Fleckern pasta until al dente (approx. 7-8 minutes). Then strain and drain. Preheat the oven to 200 °C top/bottom heat.
Finely chop the onions and garlic cloves. Wash the fresh parsley, shake dry, and chop finely. Coarsely grate the mountain cheese.
Chef's tip
Traditionally, Grenadiermarsch is an ingenious classic dish of Viennese cuisine. Potatoes boiled the day before are especially well suited, as they slice more cleanly and fry up even crispier.
If you like it particularly tangy, serve it with pickled gherkins or fresh sauerkraut.
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