Bolzano sirloin steak with marjoram and apple compote

Name: Bolzano sirloin steak with marjoram and apple compote
Cook time: 1 h
Total time: 1 h
Yield: 6
Ingredients: 1.2 kg Potatoes; 1 kg Apples (e.g. Kanzi); 200 ml apple juice; 2 TABLESPOONS Sugar; 5 Stem(s) Marjoram; 2-3 TABLESPOONS Cider vinegar; 4 Shallots; 3 Garlic cloves; 4 TABLESPOONS Oil; 2 TABLESPOONS Butter; 7-10 Tbsp salt, pepper; 600 g cooked roast beef (from the previous day); 5 Stem(s) flat leaf parsley; 7-10 Tbsp ground caraway

AUTHOR
Zackary Austin

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 6

1.2 kg Potatoes
1 kg Apples (e.g. Kanzi)
200 ml apple juice
2 TABLESPOONS Sugar
5 Stem(s) Marjoram
2-3 TABLESPOONS Cider vinegar
4 Shallots
3 Garlic cloves
4 TABLESPOONS Oil
2 TABLESPOONS Butter
7-10 Tbsp salt, pepper
600 g cooked roast beef (from the previous day)
5 Stem(s) flat leaf parsley
7-10 Tbsp ground caraway

Directions

1
Wash the potatoes and cook covered in water for about 20 minutes. Drain, rinse with cold water and peel. Let cool off.
2
For the compote, peel, quarter, core and chop apples. Boil up the apples, apple juice and sugar covered in a pot and simmer for 8-10 minutes until the apples are just crumbling. Wash the marjoram, shake dry, remove leaves and chop finely.
3
Stir the marjoram into the compote and season to taste with vinegar. Let it cool down.
4
Peel shallots and garlic and dice finely. Cut potatoes into slices. Heat 2 tablespoons of oil and 1 tablespoon of butter in two large pans. Spread the potatoes flat and fry them over medium heat for about 10 minutes, turning them over.
5
Season with salt and pepper.
6
In the meantime, dice the roast. Wash parsley, shake dry and chop the leaves finely. Add the diced roast, shallots and garlic to the potatoes and fry for about 3 minutes. Season to taste with caraway seeds, salt and pepper.
7
Sprinkle parsley over the gröstl. Add the marjoram and apple compote.