Alpine-rustic indulgence: hearty, filling, harmonious
Wine with food enriches every traditional Bauerngröstl with an individual touch and ensures harmonious pairings between hearty dishes and selected wines. Wine and food are at their best with this classic dish, as Bavarian-Tyrolean Bauerngröstl combines the fine seasoning of tender beef with hearty roasted potatoes. Crispy onions, aromatic caraway seeds and fresh herbs make this dish a real feel-good meal, reminiscent of cozy mountain huts. Especially after a sporty day or for Sunday brunch, this pan-fried dish will delight you with its filling substance, accompanied by crisp lamb’s lettuce or spicy sauerkraut. The roasted flavors of the potatoes enhance the taste of the meat, while the addition of a fried egg or diced cucumber makes it even more versatile. A Bauerngröstl invites you to share and linger – perfect for social gatherings.
Ideal wine pairing: Zweigelt Alto Adige DOC (South Tyrol, Italy)
The South Tyrolean Zweigelt is the perfect choice for farmer’s roasts with beef and potatoes. With its distinctive fruit, reminiscent of dark cherries and blackberries, it underlines the spiciness of the roasted beef and at the same time strikes a fine balance with the roasted aromas of the potatoes. The gentle tannins and lively acidity of the Zweigelt blend harmoniously into the overall picture without overpowering the savory taste of the dish. Its fresh minerality and red fruit provide clarity on the palate and enhance the herbal aromas that round off the dish. The complexity of the Zweigelt in particular adds an elegant facet to the rustic character of the Bauerngröstl and ensures that this dish becomes an authentic Alpine highlight, even with wine.
Further wine recommendations for this dish
Pfalz Dornfelder QbA (Pfalz, Germany)
The Pfälzer Dornfelder convinces with deep fruit of cherry and elderberry, accompanied by mild spice and uncomplicated velvety texture. Its supple structure emphasizes the robustness of the beef and complements the rustic element of the potatoes. The moderate acidity brings freshness to the hearty dish and harmoniously balances the roasted aromas. Perfect when a regional, uncomplicated red wine is required.
Blaufränkisch Mittelburgenland DAC (Burgenland, Austria)
Blaufränkisch has a distinctive spiciness, dark berry fruit and a fine, tart note that goes well with beef. The strong structure and piquant acidity emphasize the roasted aromas of the farmer’s roast and add depth to the combination. Its grippy tannins support the meat and yet remain discreetly in the background so that the dish does not appear overloaded.
Côtes du Rhône Villages AOC (Rhône, France)
The Côtes du Rhône Villages has aromas of red fruits, spices and Mediterranean herbs. Its supple tannin structure harmonizes perfectly with beef and potatoes, while the subtle spiciness complements the variety of aromas of the farmer’s roast. The velvety-soft texture accompanies the dish pleasantly without dominating and ensures a long, round finish.
Chianti Classico DOCG (Tuscany, Italy)
Chianti Classico stands for acidity, freshness and juiciness, which perfectly balance roast beef and potatoes. Cherry fruit, fine herbs and the distinctive structure of the wine harmonize with the rustic roasted aromas of the dish. Its invigorating style makes it a festive companion at the table, bringing together the flavors of Alpine and Mediterranean cuisine.
Malbec Mendoza (Mendoza, Argentina)
Malbec from Argentina brings powerful aromas of dark berries, light smoky notes and a pleasant spiciness into play. The compact structure is an excellent accompaniment to hearty roast meat and adds a strong, international accent to a farmer’s roast. Its elegant fruit and round body make a lasting impression on all those who like strong red wines.
The recipe:
Bauerngröstl mit Rindfleisch & Kartoffeln
Cooking utensils
- 1 Pfanne
- 1 Topf
- 1 Kochlöffel
- 1 Messer
- 1 Schneidebrett
Ingredients
Rindfleisch & Kartoffeln:
- 250 g gekochtes Rindfleisch z.B. Tafelspitz
- 350 g festkochende Kartoffeln
- 1 große Zwiebel
- 1 EL Butterschmalz oder Öl
- Salz Pfeffer, Kümmel
Sonstiges:
- 2 Eier optional als Spiegelei
- Frische Petersilie oder Schnittlauch
Preparation
Kartoffeln:
- Kartoffeln schälen, würfeln und in Salzwasser ca. 15 Minuten garen, abgießen.
Rindfleisch:
- Rindfleisch in Würfel schneiden.
- Zwiebel schälen und in Streifen schneiden.
Braten:
- In der Pfanne Butterschmalz erhitzen, Zwiebeln glasig braten.
- Kartoffel- und Fleischwürfel zugeben, knusprig rösten, würzen.
Anrichten:
- Nach Wunsch mit Spiegelei servieren, mit Frischkräutern bestreuen.
Empfohlene Beilagen:
- Feldsalat mit Vinaigrette
- Schmorkraut
- Gewürzgurken
