Rindfleisch Eintopf Beef Stew Recipes

RINDFLEISCH-EINTOPF (BEEF STEW)

Steps:

• 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.

JAGER-EINTOPF (HUNTER'S BEEF STEW)

Steps:

• In a frypan saute onions and mushrooms in vegetable oil until soft.
• Add ground beef; saute mixture 3 to 4 minutes.
• Stir in broth; bring to a simmer.
• Add worcestershire sauce, 1/2 t salt, and 1/4 t pepper.
• Peel the potatoes and boil them in salted water until tender, about 30 minutes.
• Drain and put through a food mill or grinder.
• Beat in 2 T butter, 1/2 t salt, 1/4 t pepper.
• Adjust seasonings to taste.
• Beat in eggs.
• Layer mixtures in a 1 1/2-quart buttered baking dish.
• Spread 1/3 of potatoes on bottom of dish.
• Top with 1/2 of the meat mixture.
• Continue with layers, ending with a layer of potatoes.
• Sprinkle the top with bread crumbs, and dot with remaining butter.
• Bake at 375 degrees for 45 minutes and then at 400 degrees for 10 minutes more.