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                     Rindfleisch-eintopf (Beef Stew)

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : German                           Meats
                Main Dish

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  cup           Shortening
   3      pound         Rump Roast -- Boneless
   2      cup           Onions -- Sliced
     1/4  cup           Unbleached Flour
   2      Tb            Salt
   2      Tb            Sugar
                        Pepper -- To Taste
   2      teaspoon      Mustard -- Dry
     1/2  teaspoon      Celery Seed
     1/4  cup           Water
   1      pound         Tomatoes -- (1 can)

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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