When you say Austrian cuisine, two dishes will spring to mind: Wiener schnitzel and apfelstrudel. If you were hoping for either (or both), I’m afraid you’ll be sorely disappointed.
I’ve made apfelstrudel loads of times and I’m not particularly fond of Wiener schnitzel, so I went looking for a less obvious choice.
I ended up on www.austria.info and read about Gröstl, essentially a fry-up using left-overs. So Tiroler Gröstl it was! Fair warning: calorie overload ahead!
TIROLER GRÖSTL RECIPE (adapted from Austria Info – serves 2)
- 1 1/2 tbsp corn, sunflower or vegetable oil
- 400g smoked bacon lardons
- 1 onion, cut into chunks
- 500g cooked potatoes (preferably waxy ones), cold and cut into small chunks
- 1 tsp caraway seeds
- 1 1/2 tsp hot sweet paprika (or sweet paprika mixed with a pinch of chilli powder)
- small handful of parsley, roughly chopped
- 2 eggs
- Heat the oil in a large frying pan and fry the bacon and onion together for 10 minutes, until the bacon is golden. Remove from the pan.
- Add the potatoes and fry for 10 minutes.
- Tip in the caraway and paprika, then fry for another minute, stirring to release their fragrance.
- Return the bacon and onion to the pan. Add the parsley.
- Fry the eggs and serve on top.
NOTE: In order to lower those elevated guilt levels, I served this with a salad of mixed lettuce leaves, some grated carrots and tomato and cucumber slices, topped with some chives. The salad added some freshness to this dish, which is yummy albeit a tad heavy on the arteries… Perfect for a pre-skiing afternoon. We’re off swimming now. Bye!
Next up: Colombia!