---------- 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.
 
-----