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Rindfleisch-eintopf (Beef Stew)

Recipe By:
Serving Size: 6 Preparation Time :0:00
Categories: German Meats Main Dish


1/4 cup Shortening
3 pounds Rump Roast --Boneless
2 cups Onions --Sliced
1/4 cup Unbleached Flour
2 tablespoons Salt
2 tablespoons Sugar
Pepper --To Taste
2teaspoons Mustard --Dry
1/2 teaspoon Celery Seed
1/4 cup Water
1 pound 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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