Recipe - Rindfleisch-Eintopf (Beef Stew)

One fourth cup Shortening
3 pound Rump roast; boneless
2 cup Onions; cut or sliced up
One fourth cup Unbleached flour
2 tablespoon Salt
2 tablespoon Sugar
Pepper; to taste
2 teaspoon Mustard; dry
One half teaspoon Celery seed
One fourth cup Water
1 pound Tomatoes; (1 can)

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

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

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
cup 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 forktender. Serve
with ovenbrowned potatoes.

Posted to Master Cook Recipes List, Digest #96