Jager-Eintopf (Hunter's Stew)

Recipe Ingredients

1 1/2 cups	93g / 3.3oz	Onions - minced
1/4 lb	113g / 4oz	Mushrooms - sliced
2 tablespoons	30ml	Vegetable oil
1 lb	454g / 16oz	Ground beef - coarse grind *
1 cup	237ml	Beef broth
5/8 teaspoon	3.1ml	Nutmeg
1/2 teaspoon	2.5ml	Worcestershire sauce
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	Pepper
3		Potatoes - medium
3 tablespoons	45ml	Butter
2		Eggs - large
4		Apples - tart
1/2 cup	73g / 2.6oz	Bread crumbs; fine - dry

Recipe Instructions

* Ground beef should only be ground once and be the leanest you can get.

In a frying pan 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 1/2 t nutmeg, 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 and remaining nutmeg. Peel, core, and slice apples. 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 and 1/2 of the apples. Continue with layers, ending with a layer of potatoes. Sprinkle the top with bread crumbs, and dot with remaining butter. Bake at 375F for 45 minutes and then at 400F for 10 minutes more.

Source:
Bill Wight

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