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Beef Stew 2

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Beef German Soups/stews

Ingredients:

  • 1/4 c Shortening
  • 3 lb Rump Roast, Boneless
  • 2 c Onions, Sliced
  • 1/4 c Unbleached Flour
  • 2 tb Salt
  • 2 tb Sugar
  • Pepper, To Taste
  • 2 ts Mustard, Dry
  • 1/2 ts Celery Seed
  • 1/4 c Water
  • 1 lb Tomatoes, (1 can)

Directions:

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=F8F, about 2 hours, until the meat is fork-tender. Serve with oven-browned potatoes.
 
Kath Pickell
 
Posted to MM-Recipes Digest V3 #291
 
Date: Wed, 23 Oct 1996 14:00:35 -0600
 
From: netdir@cyberspc.mb.ca (S.Pickell)