BCCH Oktoberfest Grostl Recipe 2015

Austrian Tiroler Gröstl
About the Dish ~
By way of Beaver Creek Blue Moose, Chef Werner Müllnerof Lech-Zürs,
Austria brings Tiroler Gröstl to Beaver Creek’s Oktoberfest celebration
for the sixth year in a row. This dish originated in Austria as an inventive
and appetizing way to utilize leaftovers. Gröstl is a classic Austrian meal
which can be served for breakfast, lunch or dinner. Preparing Gröstl
begins by browning a variety of mixed meat ingredients in a skillet and
concludes by adding an assortment of fresh herbs; however there is not
one official Austrian Gröstl recipe as the ingredients greatly vary by region
and chef. Depending on the chef and region in Austria it is possible Gröstl
will be made with a variety of different meats ranging from pork, beef or
sausage and the base ingredient can be potatoes, cooked pasta, cold cooked
dumplings or a mixture of all three items. This particular Tiroler Gröstl is
famous in the region of Tirol which is also the origin of its name. It is made
with prime boneless short rib and potato as the base starch in addition to a
variety of seasonings to create the perfect flavor.
Chef Werner Müllner ~
Werner Müllner was born in the
Steirmark in Austria, studied tourism
and spent many years working in the
Arlberg region. There he met his wife
Sara from Zug/Lech and since 2001
has had his own restaurant “Lecher
Stube” in a 4 star superior Hotel
Gotthard in Lech.
His successful cozy restaurant serves
many traditional dishes with local
produce.
For more information on the Blue Moose visit bluemoosebeavercreek.com
BEAVER CREEK BLUE MOOSE ~ (970) 845-8666
* Recipe courtesy of Chef Werner Müllnerof of Lech-Zürs, Austria
& Chef Jay McCarthy, Corporate Chef, Beaver Creek Blue Moose
Ingredients ~
Clarified Butter
1 ½ Boiled Potatoes
1 lb. of Cooked Meat such as Prime Boneless Short Rib,
Leftover Roast, Smoked Meats, Sausage or Cold Boiled Beef
2 Onions, Chopped Finely
Salt and Fresh Ground Pepper, to Taste
½ Tablespoon Ground Cumin
2 Tablespoons Marjoram
2 Tablespoons Chopped Parsley or Chives
Garlic (optional)
4 Eggs (optional)
Directions ~
Heat a skillet and add the clarified butter. Add the potatoes and cook for
3 to 5 minutes. On medium-high heat add the onion, meats, salt, pepper
and herbs and cook until onions are clear and meat is heated through
(about 10 to 15 minutes). Fry the eggs separately. Divide the Gröstl in to
four portions and serve with a fried egg on top of each.
Serves 4.