Innsbruck's Gröstl

Name: Innsbruck's Gröstl
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 kg Potatoes; 3 large onions; 400 g Leftover or cold cuts (e.g. from calf, beef and/or pork); 3 TABLESPOONS clarified butter; 1/2 potty Marjoram; 7-10 Tbsp salt, pepper

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 kg Potatoes
3 large onions
400 g Leftover or cold cuts (e.g. from calf, beef and/or pork)
3 TABLESPOONS clarified butter
1/2 potty Marjoram
7-10 Tbsp salt, pepper

Directions

1
Wash the potatoes and cook covered for about 20 minutes. Quench, peel and let cool
2
Peel the onions. Chop meat, onions and potatoes roughly. Heat 1 tablespoon of clarified butter in a large frying pan. Fry the onions until golden brown. Fry the meat for 3-4 minutes and take it out. Heat 2 tbsp. clarified butter in the frying fat. Fry potatoes all around for about 10 minutes. Seasoning
3
Wash and pluck the marjoram and chop it coarsely, except for a little bit. Add the meat to the potatoes and fry for about 5 minutes. Season to taste. Serve and garnish with the rest of the marjoram. Serve with a salad of lamb's lettuce and beetroot
4
Drink: Almdudler (Austrian herbal lemonade) or apple juice spritzer