Bolzano's Herrengröstl with apple compote

Name: Bolzano's Herrengröstl with apple compote
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1.2 kg Potatoes; 1 kg Apples; 2 TABLESPOONS Sugar; 200 ml apple juice; 4 Stem(s) Marjoram; 2-3 TABLESPOONS Cider vinegar; 2 Onions; 3 Garlic cloves; 4 TABLESPOONS Oil; 2 TABLESPOONS Butter; 400 g finished roast beef (see tip); 7-10 Tbsp ground caraway; 7-10 Tbsp Salt; 7-10 Tbsp Pepper

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1.2 kg Potatoes
1 kg Apples
2 TABLESPOONS Sugar
200 ml apple juice
4 Stem(s) Marjoram
2-3 TABLESPOONS Cider vinegar
2 Onions
3 Garlic cloves
4 TABLESPOONS Oil
2 TABLESPOONS Butter
400 g finished roast beef (see tip)
7-10 Tbsp ground caraway
7-10 Tbsp Salt
7-10 Tbsp Pepper

Directions

1
Wash the potatoes and cook covered in water for about 20 minutes. Drain, rinse and peel. Let the potatoes cool down.
2
For the apple compote, peel, quarter, core and cut apples into pieces. Bring to the boil in a saucepan with sugar and apple juice, cover and simmer for about 10 minutes until the apples start to crumble.
3
Wash the marjoram, chop finely and stir into the compote. Season to taste with vinegar. Let it cool down.
4
For the Gröstl peel onions and garlic, dice finely. Cut potatoes into thick slices. Heat 2 tbsp. oil and 1 tbsp. butter in two pans. Divide the potatoes into the pans and fry them for about 10 minutes until golden brown, turning from time to time.
5
Dice roast beef. Add to the potatoes with onions and garlic. Fry for another 5 minutes. Season to taste with caraway seeds, salt and pepper. Add apple compote.