Preparation
- Boil the potatoes in their skins until tender (about 25 minutes), let them cool, peel and cut into not-too-thin slices. Ideally do this the day before.
- Roughly chop the cooked beef and finely slice the onions.
- Heat the oil in a large frying pan, render the bacon in it (if using) and fry the onions.
- Add the potatoes, season with salt, pepper, marjoram and caraway, add the meat and fry until golden and crisp, turning often.
- Heat the butter in a second pan and fry the eggs sunny-side up.
- Sprinkle the Gröstl with parsley and serve with the fried eggs; coleslaw or a green salad goes well with it.
Drink with it
Pale lager · excellent match
Tyrolean Märzen or Helles, freshly tapped
The classic pub pairing in Tyrol: malt sweetness accompanies the fried potatoes and onions, and the carbonation cuts through the frying fat and the egg.
Pils or Helles: What's the Difference?Herbal liqueur · excellent match
Alpine herbal liqueur, neat or on ice, after the meal
The marjoram and caraway in the Gröstl meet the alpine herbs in the liqueur; its bitterness takes the fat out of the pan.
What is Amaro? Understanding Italian bitter liqueursWhite wine · good match
Grüner Veltliner, dry
Peppery spice and fresh acidity suit potatoes, onions and egg.
Which wine pairs with food? A simple approach to choosingRed wine · good match
Zweigelt or Blauer Burgunder (Pinot Noir), light
Soft fruit and mild tannins accompany the beef without masking the roasted flavours.
Why it pairs well
The herbal liqueur is not a companion at the table but the Tyrolean finish afterwards; marjoram and caraway form the bridge.