VOLUME 1 - Kilimanjaro Foods

Jaeger Eintopf (Hunter's Stew)
4 Servings
1 1/2 c onions,minced
1/4 lb mushrooms,sliced
2 T vegetable oil
1 lb ground beef,coarse grind *
1 c beef broth
5/8 t nutmeg
1/2 t worcestershire sauce
1 t salt
1/2 t pepper
3 potatoes,medium
3 T butter
2 eggs,large
4 apples,tart
1/2 c bread crumbs,fine, dry
* Ground beef should only be ground once and be the leanest you can
get.
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 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 375 degrees F for 45 minutes and then at
400 degrees F for 10 minutes more.