Favorite Jager-Eintopf (Hunter's Stew)
Yield
8 servingsPrep
½ hrsCook
1½ hrsReady
2 hrsIngredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
1 ½ | cups |
onions
|
|
1 | teaspoon |
salt
|
|
¼ | pound |
mushrooms
|
|
½ | teaspoon |
black pepper
|
|
2 | tablespoons |
vegetable oil
|
|
3 | medium |
potatoes
|
|
1 | pound |
beef
coarse grind * |
|
3 | tablespoons |
butter
|
|
1 | cup |
beef stock
|
|
2 | large |
eggs
large |
|
½ | teaspoon |
nutmeg
|
|
4 |
Granny Smith apples
|
* | |
½ | teaspoon |
worcestershire sauce
|
|
½ | cup |
bread crumbs
fine, dry |
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
355 | ml |
onions
|
|
5 | ml |
salt
|
|
113.4 | g |
mushrooms
|
|
2.5 | ml |
black pepper
|
|
3E+1 | ml |
vegetable oil
|
|
3 | each |
potatoes
|
|
453.6 | g |
beef
coarse grind * |
|
45 | ml |
butter
|
|
237 | ml |
beef stock
|
|
2 | large |
eggs
large |
|
3.1 | ml |
nutmeg
|
|
4 | each |
Granny Smith apples
|
* |
2.5 | ml |
worcestershire sauce
|
|
118 | ml |
bread crumbs
fine, dry |
Directions
In a frypan sauté onions and mushrooms in vegetable oil until soft. Add ground beef; sauté mixture 3 to 4 minutes. Stir in broth; bring to a simmer. Add ½ teaspoon nutmeg, Worcestershire sauce, ½ teaspoon salt, and ¼ teaspoon 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 tablespoons butter, ½ teaspoon salt, ¼ teaspoon pepper. Adjust seasonings to taste. Beat in eggs and remaining nutmeg.
Peel, core, and slice apples. Layer mixtures in a 1½-quart buttered baking dish . Spread ⅓ of potatoes on bottom of dish. Top with ½ of the meat mixture and ½ 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 375℉ (190℃). for 45 minutes and then at 400℉ (200℃). for 10 minutes more.
Note:
Ground beef should only be ground once and be the leanest you can get.