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Recipe 2 |
Ingredients for 4
1/2 kg firm potatoes
150 ml meat stock
1 laurel leaf
300 g of leftover beef or pork meat
1 onion
1 slice of South Tyrol Speck
Preparation
Cook, peel and slice the potatoes. Dice the onion and the Speck and fry them gently in butter or oil. In the meantime, cut the meat into thin strips or slices and add them to the onion and speck together with the laurel leaf. Finally, add the potatoes and bathe with some of the stock. Brown the mixture while adding another bit of stock, so as to serve the Gröstl soft and crisp.
Presentation
Serve with vegetable salad.
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