Title: Hunter's Stew
Categories: Ground German Potato
Yield: 4 Servings
1 1/2 | c | Onions, Minced |
1/4 | lb | Mushrooms, Sliced |
2 | tb | Vegetable Oil |
1 | lb | Ground Beef, Coarse Grind * |
1 | c | Beef Broth |
5/8 | ts | Nutmeg |
1/2 | ts | Worcestershire Sauce |
1 | ts | Salt |
1/2 | ts | Pepper |
3 | md | Potatoes |
3 | tb | Butter |
2 | lg | Eggs |
4 | | Apples, Tart |
1/2 | c | Bread Crumbs, Fine, Dry |
* Ground beef should only be ground once and be the leanest you can get.
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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 400øF for 10 minutes more.