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Title: Rindfleisch-Eintopf (Beef Stew)
Categories: German Meat Entree Ethnic
Yield: 6 Servings

1/4cShortening
3lbRump Roast; Boneless
2cOnions; Sliced
1/4cUnbleached Flour
2tbSalt
2tbSugar
  Pepper; To Taste
2tsMustard; Dry
1/2tsCelery Seed
1/4cWater
1lbTomatoes; (1 can)

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

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