Rindfleisch-eintopf (beef stew)
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Recipe by: desilda
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Main Ingredients:
See below ingredients and instructions of the recipe
Cooking Preparation of the Recipe:
1/4 c Shortening 1 x Pepper; To Taste
3 lb Rump Roast; Boneless 2 t Mustard; Dry
2 c Onions; Sliced 1/2 t Celery Seed
1/4 c Unbleached Flour 1/4 c Water
2 T Salt 1 lb Tomatoes; (1 can)
2 T 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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