Recipe: Jager-eintopf (Hunter's Stew)

Jager-eintopf (Hunter's Stew)

1 1/2 cup Onions -- Minced
1/4 pound Mushrooms -- Sliced
2 Tablespoons Vegetable Oil
1 pound Ground Beef -- Coarse Grind *
1 cup Beef Broth
5/8 teaspoon Nutmeg
1/2 teaspoon Worcestershire Sauce
1 teaspoon Salt
1/2 teaspoon Pepper
3 Potatoes -- Medium
3 Tablespoons Butter
2 Eggs -- Large
4 Apples -- Tart
1/2 cup 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 saut onions and mushrooms in vegetable oil until soft.
Add ground beef; saut mixture 3 to 4 minutes.
Stir in broth; bring to a simmer.
Add 1/2 teaspoon nutmeg, Worcestershire sauce, 1/2 teaspoon salt, and 1/4
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, 1/2
teaspoon salt, 1/4 teaspoon 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 F. for 45 minutes and then at 400 F. for 10 minutes more.