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) |
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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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