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Jaeger Eintopf (Hunter's Stew)



4 Servings
1 1/2 c onions,minced
1/4 lb mushrooms,sliced
2 T vegetable oil
1 lb ground beef,coarse grind *
1 c beef broth
5/8 t nutmeg
1/2 t worcestershire sauce
1 t salt
1/2 t pepper
3 potatoes,medium
3 T butter
2 eggs,large
4 apples,tart
1/2 c bread crumbs,fine, dry


* Ground beef should only be ground once and be the leanest you can get.
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 1/2 t nutmeg, 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 and remaining nutmeg. Peel, core, and slice apples. 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 and 1/2 of the apples. Continue with layers, ending with a layer of potatoes. Sprinkle the top with bread crumbs, and dot with remaining butter. Bake at 375 degrees F for 45 minutes and then at 400 degrees F for 10 minutes more.













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