Name: Beef Stew 2
Ingredients: 1/4 c Shortening; 3 lb Rump Roast, Boneless; 2 c Onions, Sliced; 1/4 c Unbleached Flour; 2 tb Salt; 2 tb Sugar; Pepper, To Taste; 2 ts Mustard, Dry; 1/2 ts Celery Seed; 1/4 c Water; 1 lb Tomatoes, (1 can)

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains	German	Beef, German, Soups/stews	6	Servings

INGREDIENTS

1/4	c	Shortening
3	lb	Rump Roast, Boneless
2	c	Onions, Sliced
1/4	c	Unbleached Flour
2	tb	Salt
2	tb	Sugar
		Pepper, To Taste
2	ts	Mustard, Dry
1/2	ts	Celery Seed
1/4	c	Water
1	lb	Tomatoes, (1 can)

INSTRUCTIONS

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=F8F, about 2 hours, until the meat is fork-tender. Serve with
oven-browned potatoes.
Kath Pickell
Posted to MM-Recipes Digest V3 #291
Date: Wed, 23 Oct 1996 14:00:35 -0600
From: netdir@cyberspc.mb.ca (S.Pickell)

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