Cooking Recipe Rindfleisch-Eintopf (Beef Stew)
Recipe Ingredients
1/4 c
Shortening
3 lb
Rump Roast; Boneless
2 c
Onions; Sliced
1/4 c
Unbleached Flour
2 tb
Salt
2 tb
Sugar
1 x
Pepper; To Taste
2 ts
Mustard; Dry
1/2 ts
Celery Seed
1/4 c
Water
1 lb
Tomatoes; (1 can)
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 misture to the
dutch oven. Bake at 325 degrees F about 2 hours, until the meat is
fork-tender. Serve with oven-browned potatoes.