Rindfleisch-Eintopf (Beef Stew) |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
Ingredients:
1/4 cup shortening |
3 lbs rump roast, boneless |
2 cups onions, sliced |
1/4 cup unbleached flour |
2 tablespoons salt |
2 tablespoons sugar |
pepper |
2 teaspoons dry mustard |
1/2 teaspoon celery seed |
1/4 cup water |
1 lb tomato, 1 can |
Directions:
1. Melt shortening in a Dutch oven.
2. Add the meat and brown on all sides.
3. Place the onions on top of the meat.
4. Mix the flour and seasonings with 1/4 c water.
5. Blend with the tomatoes and add the misture to the dutch oven.
6. Bake at 325 degrees F about 2 hours, until the meat is fork-tender.
7. Serve with oven-browned potatoes.
|
|