Main Course:

Meat: 400g filet of veal, sliced into strips or pieces, 4 slices of bacon
Vegetables: 300 g potatoes (waxy / firm-cooking), 60 g of onions (diced small)
Other ingredients: 5 tablespoons of oil to sear the meat, 200 ml of basic brown gravey or meat bouillon, 1 tablespoon of cold butter
Spices: 1 bay leaf, 1 teaspoon marjoram (chopped fine), 1 teaspoon of parsley (chopped fine), pepper (from the pepper mill), salt
Other ingredients: 1 onion, cut in rings and baked
 

• Wash the potatoes and boil them in water for approx. 40 minutes.
• After they have cooled off, peel the potatoes and cut them into equal sized slices.
• Heat up the oil in a pan and fry the potato slices in them until golden brown.
• Season the sliced veal with salt and pepper and briefly fry together with the onion.
• Add the potato slices, the bay leaf, the marjoram, the parsley, and the brown gravy and briefly let come to a boil.
• Season the resulting "Herrengröstel" with salt and pepper to taste and top with butter.
• Fry the slices of bacon and serve with the baked onion together with the "Herrengröstel".