RINDFLEISCH-EINTOPF (BEEF STEW)
Category: German, Meats, Main dishes
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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