Rindfleisch eintopf (beef stew)
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Shortening |
| 3 | pounds | Rump Roast; Boneless |
| 2 | cups | Onions; Sliced |
| ¼ | cup | Unbleached Flour |
| 2 | tablespoons | Salt |
| 2 | tablespoons | Sugar |
| 1 | x | Pepper; To Taste |
| 2 | teaspoons | Mustard; Dry |
| ½ | teaspoon | Celery Seed |
| ¼ | cup | Water |
| 1 | pounds | 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 ¼ 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.