Recipe - Jager-Eintopf (Hunters Stew)

1 One half cup Onions; minced
One fourth pound Mushrooms; cut or sliced up
2 tablespoon Vegetable oil
1 pound Ground beef; coarse grind *
1 cup Beef broth
5/8 teaspoon Nutmeg
One half teaspoon Worcestershire sauce
1 teaspoon Salt
One half teaspoon Pepper
3 Potatoes; medium
3 tablespoon Butter
2 Eggs; large
4 Apples; tart
One half cup Bread crumbs; fine; dry

From: kmeade@ids2.idsonline.com (The Meades)

Date: Thu, 23 May 1996 21:41:55 0400

* Ground beef should only be ground once and be the leanest you can get.
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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 One half t nutmeg, worcestershire sauce, One half t salt, and One fourth 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, One half t salt, One fourth t pepper. Adjust seasonings to taste. Beat in
eggs and remaining nutmeg. Peel, core, and slice apples. Layer mixtures
in a 1 1/2quart buttered baking dish. Spread 1/3 of potatoes on bottom of
dish. Top with One half of the meat mixture and One half 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.

Posted to Master Cook Recipes List, Digest #96