Jager-Eintopf (Hunter's Stew)

Course : German
Serves: 4
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1 1/2 cups onions -- minced
1/4 pound mushrooms -- sliced
2 tablespoons vegetable oil
1 pound ground beef -- coarse grind *
1 cup beef broth
5/8 teaspoon nutmeg
1/2 teaspoon Worcestershire sauce
1 teaspoon salt
1/2 teaspoon pepper
3 medium potatoes
3 tablespoons butter
2 large eggs -- large
4 medium apples -- tart
1/2 cup bread crumbs; fine -- dry

Preparation / Directions:

* Ground beef should only be ground once and be the leanest you can get. In a frying pan sauté onions and mushrooms in vegetable oil until soft. Add ground beef; sauté mixture 3 to 4 minutes. Stir in broth; bring to a simmer. Add 1/2 t nutmeg, Worcestershire sauce, 1/2 t salt, and 1/4 t pepper. Peel the potatoes and boil them in salted water until tender, about 30 minutes. Drain and put through a food mill or grinder. Beat in 2 T butter, 1/2 t salt, 1/4 t pepper. Adjust seasonings to taste. Beat in eggs and remaining nutmeg. Peel, core, and slice apples. Layer mixtures in a 1 1/2-quart buttered baking dish. Spread 1/3 of potatoes on bottom of dish. Top with 1/2 of the meat mixture and 1/2 of the apples. Continue with layers, ending with a layer of potatoes. Sprinkle the top with bread crumbs, and dot with remaining butter. Bake at 375F for 45 minutes and then at 400F for 10 minutes more.

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