Rindfleisch Eintopf Beef Stew
Ingredients| 1/4 cup shortening 3 lb rump roast, boneless 2 cup onions, sliced 1/4 cup unbleached flour 2 tbsp salt 2 tbsp sugar 1 pepper, to taste 2 tsp mustard, dry 1/2 tsp celery seed 1/4 cup water 1 lb tomatoes, (1 can) |
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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.
Servings:
6
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