Rindfleisch-eintopf (beef stew)
Yield: 6 servings
Ingredients:
- 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
Instructions:
oven. Bake at 325 degrees F about 2 hours until the meat is fork-tender. Serve with oven-browned potatoes.
