Rindfleisch-eintopf (beef Stew) Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1/4 cup: Shortening,
3 lbs: Rump Roast, Boneless
2 cup: Onions, Sliced
1/4 cup: Unbleached Flour,
2 tbsp: Salt,
2 tbsp: Sugar,
Pepper, To Taste
2 tsp: Mustard, Dry
1/2 tsp: Celery Seed,
1/4 cup: Water,
1 lbs: 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 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.
Source from luhu.jp
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.
Source from luhu.jp