---------- Recipe via Meal-Master (tm) v8.01

     Title: Rindfleisch-Eintopf (Beef Stew)
Categories: German, Soups/stews, Beef
     Yield: 6 servings

   1/4 c  Shortening                          1 x  Pepper; to taste
     3 lb Rump roast; boneless                2 ts Mustard; dry
     2 c  Onions; sliced                    1/2 ts Celery seed
   1/4 c  Unbleached flour                  1/4 c  Water
     2 tb Salt                                1 lb Tomatoes; (1 can)
     2 tb Sugar

 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 mixture 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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