Beiried Slices with Vegetable and Mushroom Gröstl

Coat Beiried with very little mustard (caution: burns easily during roasting) and Worcester sauce. Leave to stand for 15 minutes.

Then dry with kitchen roll, season with salt, pepper and place in a hot frying pan with a little oil. Add rosemary and roast on both sides for a total of 8 min. Then remove and rest. In another frying pan, sauté diced shallots and plucked rosemary, extinguish with a dash of red wine and reduce to simmer. Pour in beef stock, cook a little bit. Then drain and thicken the sauce with pieces of ice-cold butter (assemble).

Remove peel from potatoes and carrots, cut into ½ cm wide sticks. Fry the potatoes on all sides in a little oil or clarified butter for about 3 minutes. Add the carrots, season with salt, pepper and after 2 min add the quartered shallots, bacon and kitchen herbs. Roast in the oven at 180 °C for another 3 minutes. Finally, briefly roast the chopped mushrooms and toss in the beans. Before serving, remove the herb sprigs from the Gröstl.

Arrange Beiriedschnitte with vegetable and mushroom gröstl on plates, baste meat with juice.

Tip: You can also cook this G’röstl with artichoke hearts and a little garlic instead of mushrooms. Crab tails and pesto also go well with this dish.

elegant red wine

Our tip: Use a bacon with

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