Non-VegetarianAlpine Italian cuisine Main Course

Herrengröstl

Name: Herrengröstl
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Alpine Italian
Ingredients: 800 g waxy potatoes; 500 g fresh beef sirloin or rump steak; 2 medium Yellow onions; 50 g clarified butter; 1 tsp Caraway seeds; 0.5 tsp dried marjoram; 3 tbsp fresh flat-leaf parsley; 1.5 tsp Fine sea salt; 0.5 tsp freshly cracked black pepper

Herrengröstl is a South Tyrolean alpine skillet dish of pan-fried waxy potatoes, sweet onions, and prime fresh beef, known in Italian as gröstl dei signori.

🇮🇹Italy· Trentino-Alto Adige

Prep: 20 min
Cook: 25 min
Total: 45 min
Servings: 4
Difficulty: Easy
Calories: 580 kcal

Ingredients

0 of 9 gathered

Servings

800 g waxy potatoes — scrubbed, unpeeled
500 g fresh beef sirloin or rump steak — cut into bite-sized strips
2 medium Yellow onions — thinly sliced
50 g clarified butter — or traditional lard
1 tsp Caraway seeds — lightly crushed
½ tsp dried marjoram — rubbed between fingertips
3 tbsp fresh flat-leaf parsley — finely chopped
1½ tsp Fine sea salt — to taste
½ tsp freshly cracked black pepper — to taste

Equipment

•Large heavy-bottomed cast-iron skillet
•Medium saucepan
•Chef's knife
•Wooden spatula

Nutrition

Per serving, approximate

Calories: 580 kcal
fat: 30 g
carbs: 42 g
fibre: 5 g
protein: 34 g
calories: 580 kcal

Instructions

1
Boil the unpeeled potatoes in salted water for twenty minutes until tender when pierced with a knife.
2
Drain the potatoes, allow them to cool slightly, peel, and cut into five-millimetre thick slices.
3
Season the beef strips generously with salt and freshly cracked black pepper.
4
Melt twenty grams of clarified butter in a large heavy skillet over medium heat.
5
Add the sliced onions and fry gently for eight minutes until soft, sweet, and lightly golden.
6
Transfer the cooked onions to a warm plate and set aside.
7
Turn the heat to high, add ten grams of butter, and sear the beef quickly for two minutes until browned.
8
Remove the beef strips and place them on the plate with the onions.
9
Add the remaining butter and potato slices to the pan in a single layer with the caraway seeds.
10
Fry the potatoes undisturbed over medium-high heat until a deep golden crust forms, then flip and crisp the other side.
11
Return the beef, onions, and resting juices to the pan, tossing gently with the marjoram to heat through.
12
Scatter over the fresh parsley and serve immediately straight from the hot skillet.

Chef's tips

Boiling the potatoes a day ahead and chilling them produces firmer slices that crisp up beautifully without breaking. Cook the beef quickly over high heat so it stays tender and juicy.

Ingredient substitutions

clarified butter → a neutral vegetable oil mixed with a small knob of unsalted butter
beef sirloin → tender beef fillet or lean ribeye strips

Storage

Store leftovers in an airtight container in the refrigerator for up to two days.

Reheating

Reheat in a hot skillet with a tiny drop of butter over medium heat until sizzling and warmed through.

Common mistakes to avoid

•Overcrowding the skillet when crisping potatoes, which causes them to steam rather than develop a golden crust
•Overcooking the fresh beef strips, making them tough instead of juicy
•Using floury potatoes that disintegrate into mash while tossing in the pan

Serving suggestions

Serve directly from the skillet alongside a bowl of warm cabbage salad dressed with caraway and speckPair with pickled red cabbage or a crisp green alpine saladEnjoy with a glass of South Tyrolean Lagrein or fresh local draught beer