Name: Rindfleisch-Eintopf (Beef Stew)
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	German, Meats, Main dish	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

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
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.
Posted to Master Cook Recipes List, Digest #96

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