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Wine served with a meal of South Tyrolean farmer's beef and potatoes in a pan, accompanied by a glass of Vernatsch on a rustic wooden table with mountain views

Farmer's roast with beef & potatoes

Bauerngröstl with beef & potatoes combines Alpine home cooking and hearty meat enjoyment. Tender boiled beef, diced potatoes, onions and herbs are roasted in the pan to create an aromatic and satisfying pan-fried dish. The typical Gröstl is rounded off with a fried egg or crunchy lamb's lettuce - a warming classic of mountain hut cuisine that can be enjoyed as a versatile main meal.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Course Main course, Mountain kitchen, Pan dish
Cuisine Austrian, Bavarian, South Tyrolean
Servings 2 Servings
Calories 620 kcal

Cooking utensils

  • 1 Pan
  • 1 Pot
  • 1 Cooking spoon
  • 1 Knife
  • 1 Cutting board

Ingredients
  

Beef & potatoes:

  • 250 g Cooked beef e.g. boiled beef
  • 350 g waxy potatoes
  • 1 large onion
  • 1 Tbsp clarified butter or oil
  • Salt Pepper, caraway

Other:

  • 2 Eggs optionally as a fried egg
  • Fresh parsley or chives

Preparation
 

Potatoes:

  • Peel and dice the potatoes and cook in salted water for approx. 15 minutes, drain.

Beef:

  • Cut the beef into cubes.
  • Peel the onion and cut into strips.

Roast:

  • Heat the clarified butter in a pan and fry the onions until translucent.
  • Add the potato and meat cubes, roast until crispy, season.

Dressing:

  • Serve with a fried egg if desired, sprinkle with fresh herbs.

Recommended sides:

  • Lamb's lettuce with vinaigrette
  • Schmorkraut
  • Gherkins

Nutritional values per portion

Calories: 620kcalCarbohydrates: 42gProtein: 27gFat: 33g
Keyword Beef, Farmer's roast, Gröstl, Potatoes, Wine accompaniment
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