*  Exported from  MasterCook  *
 
                      Rindfleisch-eintopf (Beef Stew)
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : German                           Meats
                 Main Dish
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/4  cup           Shortening
    3      pound         Rump Roast -- Boneless
    2      cup           Onions -- Sliced
      1/4  cup           Unbleached Flour
    2      Tb            Salt
    2      Tb            Sugar
                         Pepper -- To Taste
    2      teaspoon      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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