Bolzano sirloin steak with marjoram and apple sauce

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

AUTHOR
Eunice Scott

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 6

1.2 kg Potatoes
1 kg Apples
2 TABLESPOONS Sugar
200 ml apple juice
5 Stem(s) Marjoram
2-3 TABLESPOONS Cider vinegar
4 Shallots
3 Garlic cloves
4 TABLESPOONS Oil
2 TABLESPOONS Butter
600 g cooked roast beef, from the previous day
7-10 Tbsp ground caraway
7-10 Tbsp Salt
7-10 Tbsp Pepper
5 Stem(s) Parsley

Directions

1
Wash the potatoes and cook in boiling water for about 20 minutes. Drain, rinse with cold water and peel. Let cool off. Peel, quarter, core and cut apples into pieces. Boil up covered with sugar and apple juice in a pot, let it simmer for about 10 minutes until the apples just fall apart. Wash the marjoram, dab dry. Peel leaves and chop finely. Stir the marjoram into the compote, season with vinegar. Leave to cool.
2
Peel shallots and garlic and dice finely. Cut potatoes into slices. Heat oil and butter in 2 pans. Spread the potatoes in the pans and fry for about 10 minutes, turning several times. Cut the roast into cubes. Distribute roast cubes with shallots and garlic in the pans. Fry for 2-3 minutes more. Season with caraway seeds, salt and pepper. Wash parsley, dab dry and chop leaves finely. Sprinkle over the gröstl, serve with apple sauce
3
Waiting time approx. 1 hour