Rindfleisch-eintopf (Beef Stew)

* Exported from MasterCook *

Rindfleisch-eintopf (Beef Stew)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : German Meats
Main Dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup Shortening
3 pound Rump Roast -- Boneless
2 cup Onions -- Sliced
1/4 cup Unbleached Flour
2 Tb Salt
2 Tb Sugar
Pepper -- To Taste
2 teaspoon Mustard -- Dry
1/2 teaspoon Celery Seed
1/4 cup Water
1 pound Tomatoes -- (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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