Rindfleisch-eintopf (beef stew)
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Rindfleisch-eintopf (beef stew)
  Beef    German    Stews  
Last updated 6/12/2012 12:55:51 AM. Recipe ID 17842. Report a problem with this recipe.
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      Title: Rindfleisch-eintopf (beef stew)
 Categories: German, Meats, Main dish
      Yield: 6 servings
 
    1/4 c  Shortening
      3 lb Rump Roast; Boneless
      2 c  Onions; Sliced
    1/4 c  Unbleached Flour
      2 T  Salt
      2 T  Sugar
      1 x  Pepper; To Taste
      2 t  Mustard; Dry
    1/2 t  Celery Seed
    1/4 c  Water
      1 lb Tomatoes; (1 can)
 
  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.
 




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Recipe ID 17842 (Apr 03, 2005)

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