Jaeger eintopf (hunter's stew)
4 servings
Ingredients
| Quantity | 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 |
Directions
* 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