Rindfleisch-Eintopf (Beef Stew)

Course : German
Serves: 6
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Ingredients:

1/4 cup shortening
3 pounds rump roast -- boneless
2 cups onions -- sliced
1/4 cup unbleached flour
2 tablespoons salt
2 tablespoons sugar
1 teaspoon pepper -- to taste
2 teaspoons mustard -- dry
1/2 teaspoon celery seed
1/4 cup water
1 pound tomatoes -- (1 can)
 

Preparation / Directions:

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 mixture to the Dutch oven. Bake at 325F about 2 hours, until the meat is fork-tender. Serve with oven-browned potatoes.


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