Many Tyrolean local dialects will render the name of this dish as herrengroschl. This is a slightly upmarket version of G'roschl or G'rostl.

One note about this dish: it's vital to do the potatoes in a separate pan from the meat, or the dish will lose the attraction of the contrast between the tender ragout and the crisp potatoes.

Ingredients:

• Around 300- 400 g veal shoulder, either cooked or raw (you can also substitute beef shoulder, or roast beef)
• 1-2 onions
• 2 tablespoons oil or clarified butter
• Salt and coarse-ground pepper to taste
• 1 teaspoon dried marjoram (or 2 teaspoons fresh, if you can get it)
• Enough beef stock or water to cover the veal or beef
• Around 500- 700 g potatoes
• 2 tablespoons butter or clarified butter for the potatoes
• Chopped parsley (for garnishing)

Cut the veal or roast beef into slices and then further cut the slices into thin strips. Chop the onion finely.

Heat the clarified butter or oil in a deep frying pan and fry the onions until golden. Add the strips of veal and saute with the onions on a higher heat until slightly browned: season with salt, pepper and marjoram, add enough beef stock or water to cover the meat, and simmer gently for an hour or more, until the meat is very tender. (If you've started with raw meat, this will obviously take longer -- more like an hour and a half.)

About half an hour before the meat is ready, in a separate pan heat the butter or clarified butter. Peel and slice the potatoes; then fry them until cooked and becoming golden and crunchy on the outside.

When the potatoes are ready, toss them together with the meat mixture, garnish with the chopped parsley, and serve. A green salad makes a good accompaniment.