The name Gröstl comes from the German word "Rösten", which means "to roast". The Gröstl is a very simple and authentic South Tyrolean dish, which is made out of roasted potatoes and onions mixed with sliced meat. The roasted potatoes are widely used in the South Tyrolean kitchen, mostly known as "Röstkartoffel". Every South Tyrolean knows how to make a good Gröstl.
- 400 g cooked beef
- 1/2 bay leaf
- 300 g waxy potatoes
- 1/2 tspn majoram
- 1 finely chopped onion
- salt, pepper
- 2 tbsp oil
- 40 g butter
- 200 ml meat soup
Boil the potatoes with the skin, peel them while still hot, let them cool down, then cut them into slices. Heat the oil and fry the chopped onion in it.
Cut the boiled beef into thin slices, put them into the pan, stir, add salt and pepper. Add marjoram, bay leaf and potatoes, roast everything well, add butter.
Pour a little meat soup on top, stir and serve.
In spring, the Gröstl can also be refined with asparagus. Serve with coleslaw.