Bozner Herrengröstl / Tiroler Gröstl
leftover meat and potato plate
Alpine cookery is characterised by an enduring love affair with the traditional produce of the valleys – apples, barley, beef, cabbage, cheese, freshwater fish, game, herbs, onions, pork, potatoes – which come together in soups, stews, strudels and stuffed dumplings, and sometimes in leftover combinations. One such is Bozner Herrengröstl, a very old traditional recipe of South Tyrol, known as Tiroler Gröstl in Austria.
1.5 kg potatoes whole, boiled, peeled, sliced
600 g veal, roasted, sliced
160 g butter
1 onion, large, chopped
15 g marjoram, chopped
2 bay leaves
Sauce from roast veal
Parsley, handful, chopped
Brown onion in half of the butter in a wide saucepan / frying pan. Turn up heat, add veal and stir into the onions. Quickly add potatoes and remaining butter. Reheat roast sauce. Turn down heat, continue to stir, seasoning with bay, marjoram, pepper and salt. Pour sauce into pan, mix and serve in a heated dish, garnished with parsley.