Tiroler Gröstl
The Tiroler Gröstl is a traditional Austrian pan dish that usually consists of boiled potatoes and beef or pork (shoulder or crested ) cut into pieces , which are roasted in clarified butter in a pan with chopped onions and mushrooms . It is seasoned with salt , pepper , marjoram , caraway seeds and parsley .
The Tiroler Gröstl is often served with a fried egg . In the original sense of the word, the Tiroler Gröstl is a leftover from the Sunday roast on Mondays .
Similar dishes are Blunzengröstl , Wurstgröstl, Herren or Innsbrucker Gröstl, which are prepared with veal , and in Germany the farmer's breakfast .
Trivia
The name of the court is also the template for the Grøstl cryptographic hash function , which was designed by Austrian and Danish scientists.
Individual evidence
- ^ Maria Drewes: Tyrolean cuisine. 10th edition, Tyrolia Verlagsanstalt, 1994, ISBN 3-702-21676-6
- ↑ Margit Proebst: Cooking for two - and nothing is left. Gräfe and Unzer, 2012, ISBN 3-833-82388-7 , p. 108. Restricted preview in the Google book search
- ^ Andreas Lexer: MARCO POLO Travel Guide Tirol. Mair Dumont Marco Polo, 2013, ISBN 3-829-79979-9 , p. 23. Restricted preview in the Google book search
- ↑ About the name , Grøstl - a SHA-3 candidate, accessed on February 4, 2016