Tyrolean roast

Tyrolean roast

Tyrolean roast (Tiroler Gröstl)


Potatoes — 600 g
Onions — 1 pc.
Beef soup — 250 g
Ham — 100 g
Garlic — 2 the tooth
Chicken Eggs — 4 pcs.
Sunflower oil or lard — 2 tbsp. l.
Butter — 1 tbsp. l.
Cumin — optional


1. Peel the potatoes, cut into slices not very wide and fry in sunflower oil (or lard). Season with salt to taste.
2. Slice the beef slices, diced ham, onions cut into medium-sized.
3. While there is time, chop the parsley.
4. When the potatoes are browned, for about 15 minutes until it is ready to put it in a frying pan the onion, meat and ham.
5. Fry, turning evenly.
6. Within 5 minutes. until cooked add chopped (preferably in chesnokodavilke) garlic. Stir to not burnt garlic.
7. In another pan heat the butter and fry the eggs, fried eggs, one per serving. Season with salt.
8. Put on a plate potatoes, sprinkle with parsley and put it on top of the egg.


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