Recipe of Gröstl





Preparation time:


Cooking time:



  • 40 g lard
  • 1 onion
  • 300 g pork shoulder meat (as an alternative, veal or beef)
  • Salt
  • Pepper
  • Marjoram
  • Broth
  • 500 g potatoes
  • 40 g butter
  • Parsley


Cut the potatoes into pieces and cook them in a pot. In a pan, melt the lard and add the chopped onion and sauté until it turns golden. Cut the meat into slices and put it in the pan, cooking until it becomes golden. Add the previously cooked potatoes and let them brown well. As an alternative: cook the chopped onion and the meat until they brown, then cook the potatoes in some butter, adding the onion, meat and some salt. Sprinkle with chopped parsley and serve. In South Tyrol beef or roast leftover are used instead of pork meat. The meat is cut into slices and added to the previously browned onion and potatoes.

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