← All recipes

🍽️ Tyrolean Gröstl

560 kcal · 30 min · 4 servings

Ingredients

• onions, yellow 2 pcs.
• apples, red 2 pcs.
• potatoes, mostly waxy 1 kg
• salt pinch
• ham cutlets from the top round of pork 4 pcs.
• sunflower oil 5 tbsp
• pepper, black ground pinch
• marjoram, dried pinch
• parsley, fresh 30 g
• beetroot in a jar, slices 200 g

Instructions

1. 1. Halve the onions and peel off the outer skin. Cut them into fine cubes.
2. 2. Peel the apples and remove the core. Cut them into small cubes as well.
3. 3. Peel the potatoes and wash them thoroughly. Slice them into thin rounds.
4. 4. Fill a pot with water and add some salt. Bring the water to a boil.
5. 5. Add the potato slices to the boiling water. Cook them for about 10 minutes.
6. 6. Rinse the meat for the schnitzels under cold water. Pat it dry with kitchen paper.
7. 7. Season the meat generously with salt on both sides.
8. 8. Heat 1 tablespoon of oil in a pan over medium to high heat.
9. 9. Fry the schnitzels in the pan for about 2 to 3 minutes per side.
10. 10. Drain the cooked potatoes and let them drain well.
11. 11. Cut the fried schnitzels into narrow strips.
12. 12. Heat 3 tablespoons of oil in a separate pan over medium heat.
13. 13. Fry the potato slices in the pan for about 10 minutes until golden brown.
14. 14. Season the potatoes to taste with salt and pepper.
15. 15. Add the schnitzel strips, onion cubes, and apple cubes to the potatoes in the pan.
16. 16. Add 1 tablespoon of oil and season the mixture with marjoram.
17. 17. Fry everything together for another 5 to 8 minutes.
18. 18. Wash the parsley and shake it dry.
19. 19. Pluck the parsley leaves from the stems and chop them finely.
20. 20. Taste the Gröstl one last time and adjust the seasoning if needed.
21. 21. Sprinkle the finished dish with the chopped parsley.
22. 22. Serve the Gröstl with beetroot. Enjoy your meal!

Nutrition per serving

• kcal: 560
• Protein: 30 g · Fett/Fat: 28 g · Carbs: 53 g