The gröstl is a typical Tyrolean recipe.
Its name comes from the German verb rösten, meaning “to roast“. It was originally prepared during the week to use up leftovers and meat scraps, chopping them into small pieces and enriching them with other ingredients.
Today, it is a skillet of sautéed meat with potatoes and onions often served with a fried egg on top and a sprinkle of chives.
The recipe involves using various types of meat: pork shoulder for pork, roast or boiled meat for beef, or chicken.
In more recent recipes, speck is often added to the meat, or sausages are used.
It is part of a tradition of poor cooking, like another Tyrolean dish:
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 15 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Austrian
- Seasonality: All seasons
Ingredients
- 1 lbs potato
- 1 onion
- 10 oz pork, beef, or chicken
- 1 tsp ground cumin
- to taste salt and pepper
- to taste butter
- 4 eggs
- to taste chives
Steps
Boil the potatoes and then slice them.
Sauté the potatoes in a pan with butter and onion. Add the meat cut into small pieces (or ground meat), season with salt, pepper, and cumin.
Serve each plate with a fried or sunny-side-up egg on top.
Sprinkle with chives.
The term “Tyrol”, (in German “Tirol”) refers to an area that, from a linguistic-cultural point of view, covers southern Bavaria, central-western Austria, and reaches the Italian area beyond the Adige.
Tyrol is the most famous of the Austrian regions.
If you want to discover the history of Tyrol, you can do so through this book:
