Title: Jaeger Eintopf (Hunter's Stew)
Categories: German Entree Ground Beef Mushroom
Yield: 4 Servings

1 1/2	c	Onions; Minced
1/4	lb	Mushrooms; Sliced
2	tb	Vegetable Oil
1	lb	Ground Beef; Coarse Grind *
1	c	Beef Broth
5/8	ts	Nutmeg
1/2	ts	Worcestershire Sauce
1	ts	Salt
1/2	ts	Pepper
3		Potatoes; Medium
3	tb	Butter
2		Eggs; Large
4		Apples; Tart
1/2	c	Bread Crumbs; Fine, Dry

* Ground beef should only be ground once and be the leanest you can get. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ +++ In a frypan saute onions and mushrooms in vegetable oil until soft. Add ground beef; saute 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 375 degrees F for 45 minutes and then at 400 degrees F for 10 minutes more.

From: Carl Berger Date: 05-11-96 Cooking From: Dale Shipp Date: 07 Dec 96 National Cooking Echo Ä

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