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Rindfleisch-eintopf (beef Stew)

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CATEGORY CUISINE TAG YIELD
Meats, Grains German German, Main dish, Meats 6 Servings

INGREDIENTS

1/4 c Shortening
3 lb Rump roast, boneless
2 c Onions, sliced
1/4 c Unbleached flour
2 T Salt
2 T Sugar
Pepper, to taste
2 t Mustard, dry
1/2 t 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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 720
Calories From Fat: 372
Total Fat: 41.3g
Cholesterol: 222.5mg
Sodium: 2597.9mg
Potassium: 1080.7mg
Carbohydrates: 16.4g
Fiber: 1.9g
Sugar: 8.3g
Protein: 67.3g


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