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Beef Stew 2
0
(0)
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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