Uwe’s recipe for weekend leftovers

Some like it savory

Roast beef, gravy, potatoes – it’s easy to reuse some of the Germans’ favorite ingredients.

Things can get savory on the weekend, too, such as with a juicy Sunday roast en famille. It’s hard to imagine that anything could be left over, but even the hungriest of stomachs gets full at some point. Food blogger Uwe from Germany whips up a tasty dish during the week with leftover roast beef, potatoes, and mushrooms. A specialty from southern Germany called Gröstl, it makes a delicious follow-up to the Sunday meal.

Uwe’s recipe for weekend leftovers

Gröstl

Ingredients (for two people): 300 g roast beef, 6-8 waxy potatoes (cooked), 1 onion, 1 garlic clove, 4-6 mushrooms, 100 ml bouillon, 50 ml cream, 50 ml white wine, 1 pinch paprika, 1 handful parsley, some clarified butter, salt, pepper

Preparation:

1. Dice the onions and garlic and cut the mushrooms and roast beef into slices. Chop the parsley. Peel and slice the potatoes.

2. Fry the potatoes on medium heat. Turn them once one side has some color.

3. Fry the mushrooms in a pan without butter or oil until they begin to brown. Sauté the onions and the garlic in a pan with some clarified butter, and then add the meat and the mushrooms. Deglaze with white wine and let it reduce. Then add bouillon and cream. Let it simmer until the sauce has a creamy texture. Then season to taste, add the parsley, and serve with the fried potatoes.

 

Tip: A little lemon zest adds a nice finish.