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RINDFLEISCH-EINTOPF (BEEF STEW)

Category:    German, Meats, Main dishes
Yield:6 servings
 
    1/4 c  Shortening                          1 x  Pepper; To Taste
      3 lb Rump Roast; Boneless                2 ts Mustard; Dry
      2 c  Onions; Sliced                    1/2 ts Celery Seed
    1/4 c  Unbleached Flour                  1/4 c  Water
      2 tb Salt                                1 lb Tomatoes; (1 can)
      2 tb Sugar                          
 
  Melt shortening in a Dutch oven.  Add the meat and brown on all sides.
  Place the onions on top of the meat.  Mix the flour and seasonings with 1/4
  c water.  Blend with the tomatoes and add the misture to the dutch oven.
  Bake at 325 degrees F about 2 hours, until the meat is fork-tender. Serve
  with oven-browned potatoes.
 

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