Taste: Bauerngröstl

Bauerngröstl is a classic Alpine dish that warms both the body and soul during the cold winter months. Today we’d call it a comfort food – rich and hearty, despite its origins in the simple kitchens of mountain farms.

It’s made with leftover boiled beef, typically from a broth, and differs from Herrengröstl, which uses veal – a finer cut of meat that wasn’t usually available to farming families.

Ingredients for 2–3 people:

• 400–500 g boiled beef
• 1 bay leaf
• 300–400 g firm, pre-boiled, cold potatoes
• ½ teaspoon marjoram
• 1 chopped onion
• Salt and pepper
• 2 tablespoons oil
• 40 g butter
• 200 ml beef broth
• Fresh parsley

Preparation:

Start by preparing the broth and boiling the potatoes – ideally the day before or a few hours ahead. Cold beef and potatoes are easier to slice and help reduce prep time.

Fry the onion in oil, then add the sliced potatoes. Let them brown for a few minutes until golden. Add the thinly sliced beef, season with salt, pepper, bay leaf, and marjoram. Cook until the meat is browned, then pour in the broth and stir. Add the butter and allow the mixture to form a creamy sauce.

Sprinkle with chopped parsley and serve.

Image: Bauerngröstl, Courtesy Roter Hahn