Jager-Eintopf (Hunter's Beef Stew)
- Ready In:
- 1hr 55mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 354.88 ml onions, Minced
- 113.39 g mushroom, Sliced
- 29.58 ml vegetable oil
- 453.59 g beef, Ground, Coarse Grind (Ground beef should only be ground once and be the leanest you can get.)
- 236.59 ml beef broth
- 2.46 ml Worcestershire sauce
- 4.92 ml salt
- 2.46 ml pepper
- 3 medium potatoes
- 44.37 ml butter
- 2 large eggs
- 118.29 ml breadcrumbs, Fine, Dry
directions
- 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 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.
- 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.
- Continue with layers, ending with a layer of potatoes.
- Sprinkle the top with bread crumbs, and dot with remaining butter.
- Bake at 375 degrees for 45 minutes and then at 400 degrees for 10 minutes more.
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RECIPE SUBMITTED BY
I'm happily remarried to a wonderful and loving husband who enjoys my cooking. :)
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