Rindfleisch-Eintopf (Beef Stew)
main dish, meats
1/4 cup shortening
3 lb rump roast; boneless
2 cup onions; sliced
1/4 cup unbleached flour
2 tablespoon salt
2 tablespoon sugar
1 pepper; to taste
2 teaspoon mustard; dry
1/2 teaspoon celery seed
1/4 cup 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.
Yield: 6 servings