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Bavarian Dumpling and Minced Meat Gröstl | Crispy in 20 Minutes
(0)
20 min
Quick
Knuspr-Küche
Deftige bayerische Hausmannskost im Handumdrehen: Knusprig angebratene Semmelknödel treffen auf saftiges Hackfleisch, feine Zwiebeln und aromatischen Majoran. In nur 20 Minuten goldbraun auf dem Tisch!
Ingredients
Preparation method
Preparation
Cut the bread dumplings into slices approx. 1 cm thick or bite-sized cubes. Peel and finely dice the yellow onion and garlic clove. Finely slice the fresh chives.
Cooking in the pan
Heat 1 tbsp clarified butter in a large pan over medium-high heat. Add the mixed minced meat, fry until crumbly, and season with salt, pepper, dried marjoram, and a pinch of ground caraway. After about 5 minutes, add the diced onion and garlic and fry for another 2–3 minutes until nicely browned. Remove the minced meat from the pan and set aside briefly.
Add the remaining clarified butter (1 tbsp) to the same pan. Add the dumpling pieces and fry over medium-high heat, turning occasionally, for 5–7 minutes until golden brown and crispy all over.
Chef's tip
Crispy tip: If the dumplings are briefly patted dry before frying or are day-old, they will brown especially crispy in the pan and absorb less fat.
Variation tip: If you like, you can pour two whisked eggs over the hot Gröstl at the end and let them set briefly – for an extra hearty tavern feel.
30 min
Under an hour
