My version: Tiroler Gröstl

groestlThis is a typical dish of Tyrol, a mountain area of Austria, where I had the pleasure to live for 10 beautiful months. If you ever tried Austrian cuisine, you already know how strong in terms of caloric values can be.  But it’s perfect if you need to go ski through Alps.

I called this my version, because I added some champignon mushrooms and used some bacon instead of normal pork shoulder, as the tradition wants. Buon appetito!

Time: 45 minutes

Ingredients [for 26 cm pan]

  • 600 gr potatoes (I used the small variety with thin skin, so I could keep it)
  • 40 gr butter
  • 1 big onion
  • 250 gr bacon already cut in stripes
  • 300 gr mushrooms
  • olive oil, salt , pepper
  • some meat broth ( a small glass)
  • fresh parsley

1. Clean and cut your veggies: potatoes, mushrooms and onion. In the meanwhile, bring some water to boil in a big pot.

2. Add to boiling water your potatoes and some salt. Cook with the lid on for 15 min, so they become tender but not too much.  Drain the water, cut them and put them aside.

4. In a pan, heat 40 gr butter. Cut the onion and let it brown in the pan. Add the meat and mushrooms.

5. When they got some color, add some meat broth, homemade (click here for my recipe) or instant,together with your semi-cooked potatoes. Cook until the the broth it is almost absorbed, using a medium-high heat.

6. Spread with parsley and olive oil your pan.

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