Tiroler Herren-Oil or Farmer`s Gröstl with Egg and Cucumber
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 700 g potato (s), waxy
- 250 g beef, cooked, le or soup meat
- 1 large onion (s)
- 2 large cloves garlic
- 3 egg (s)
- 3 pickles, sweet and sour
- 0.5 tablespoon ½ caraway seeds, whole
- 2 teaspoons marjoram, rubbed, possibly one more teaspoon
- salt and pepper
- some apple cider vinegar
- some oil or clarified butter for frying
Print Recipe
Pin Recipe Instructions
- Cut the previously cooked, then cooled potatoes into leaves (aufblattln). Pour oil into a large, high, cast-iron pan, heat it up and fry the potato slices at high temperature until golden. Don`t forget to turn carefully. The slices should not crumble completely.
- Pour oil into a second pan, heat it up high and roast the diced onion until golden. Then add the finely chopped garlic. Reduce the temperature a little, add the meat, also cut in flakes, with the spices and fry until it is slightly crispy. Be careful not to get the diced onions too dark, otherwise they will turn bitter!
- Add the roasted meat to the golden-yellow potatoes and mix gently. In the meantime, prepare the eggs as fried eggs. Before serving, season the Gröstl with salt and pepper.
- Serve the Gröstl hot and garnish with the fried eggs - one egg per person - and the fanned sweet and sour cucumber. As the final seasoning, each apple cider vinegar drizzles on its Gröstl as desired.
- Cold beer is perfect as a side dish.
- The hard part is frying the boiled potatoes until golden without breaking them into crumbs when you turn them. To do this, give the potatoes time to brown, do not turn every 2 minutes.
- The Gröstl contains approx. 750 Kcal per serving.
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