Rindfleisch-Eintopf (Beef Stew) |
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Prep Time: 10 Minutes Cook Time: 110 Minutes |
Ready In: 120 Minutes Servings: 6 |
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Ingredients:
1/4 cup shortening |
1 dash pepper, to taste |
3 lbs boneless beef rump roast |
2 teaspoons dry mustard |
2 cups sliced onions |
1/2 teaspoon celery seed |
1/4 cup unbleached flour |
1/4 cup water |
2 tablespoons salt |
1 (1 lb) can tomato |
2 tablespoons sugar |
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 cup water.
5. Blend with the tomatoes and add the mixture to the dutch oven.
6. Bake at 325°F about 2 hours, until the meat is fork-tender.
7. Serve with oven-browned potatoes.
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