Jaeger eintopf (hunter's stew)

Yield: 4 servings

Measure Ingredient
1½ cup Onions; Minced
¼ pounds Mushrooms; Sliced
2 tablespoons Vegetable Oil
1 pounds Ground Beef; Coarse Grind *
1 cup Beef Broth
⅝ teaspoon Nutmeg
½ teaspoon Worcestershire Sauce
1 teaspoon Salt
½ teaspoon Pepper
3 eaches Potatoes; Medium
3 tablespoons Butter
2 eaches Eggs; Large
4 eaches Apples; Tart
½ cup 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 ½ t nutmeg, worcestershire sauce, ½ t salt, and ¼ 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, ½ t salt, ¼ t pepper. Adjust seasonings to taste. Beat in eggs and remaining nutmeg. Peel, core, and slice apples. Layer mixtures in a 1½-quart buttered baking dish. Spread ⅓ of potatoes on bottom of dish. Top with ½ of the meat mixture and ½ 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. Submitted By KEVIN BUIE On 12-20-94

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