Kalbsfleisch-Kartoffel-Gröstl
Calf meat potato gratin is a recipe featuring fresh ingredients from the calf category. Try this and other recipes from Spoonsparrow!
Ingredients
- 500 g cold calf roast
- 500 g cooked potatoes
- 200 g baby carrots
- 300 g baby artichokes
- 100 g shiitake mushrooms
- 100 g cherry tomatoes
- 1 Garlic clove
- 3 Tbsp plant oil
- 1 splash dry white wine
- 100 ml whipping cream
- 1 tbsp freshly chopped parsley
- 4 quail eggs
- 1 tbsp butter
- Salt
- pepper (from the mill)
- chili flakes
Instructions
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1.
Dice the calf roast. Peel and cut the potatoes into halves or cubes depending on size. Peel the carrots. Clean and quarter the artichokes. Clean the mushrooms and tear or slice them small. Wash and halve the tomatoes. Peel and finely chop the garlic. Fry the potatoes in hot oil with the carrots for 3-4 minutes until lightly golden brown. Add the meat and artichokes and fry together another 3-4 minutes. Then add the garlic, mushrooms and tomatoes, deglaze with wine. Stir in the cream and cook a few more minutes.
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2.
Meanwhile fry the eggs in hot butter.
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3.
Add parsley to the gratin and season with salt and pepper. Plate, top each serving with a quail sunny‑side up egg, sprinkle chili flakes and serve.
