Bolzano sirloin steak with marjoram and apple compote

AUTHOR
Zackary Austin
DIFFICULTY
very easy
RATING
3.3 3
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 6
  • 1.2 kg Potatoes
  • 1 kg Apples (e.g. Kanzi)
  • 200 ml apple juice
  • 2 TABLESPOONS Sugar
  • 5 Stem(s) Marjoram
  • 2-3 TABLESPOONS Cider vinegar
  • 4 Shallots
  • 3 Garlic cloves
  • 4 TABLESPOONS Oil
  • 2 TABLESPOONS Butter
  • 7-10 Tbsp salt, pepper
  • 600 g cooked roast beef (from the previous day)
  • 5 Stem(s) flat leaf parsley
  • 7-10 Tbsp ground caraway

Directions

  1. 1

    Wash the potatoes and cook covered in water for about 20 minutes. Drain, rinse with cold water and peel. Let cool off.

  2. 2

    For the compote, peel, quarter, core and chop apples. Boil up the apples, apple juice and sugar covered in a pot and simmer for 8-10 minutes until the apples are just crumbling. Wash the marjoram, shake dry, remove leaves and chop finely.

  3. 3

    Stir the marjoram into the compote and season to taste with vinegar. Let it cool down.

  4. 4

    Peel shallots and garlic and dice finely. Cut potatoes into slices. Heat 2 tablespoons of oil and 1 tablespoon of butter in two large pans. Spread the potatoes flat and fry them over medium heat for about 10 minutes, turning them over.

  5. 5

    Season with salt and pepper.

  6. 6

    In the meantime, dice the roast. Wash parsley, shake dry and chop the leaves finely. Add the diced roast, shallots and garlic to the potatoes and fry for about 3 minutes. Season to taste with caraway seeds, salt and pepper.

  7. 7

    Sprinkle parsley over the gröstl. Add the marjoram and apple compote.

Nutrition Facts

KCAL
480 kcal
CARBS
56 g
FATS
16 g
PROTEINS
25 g