---------- Recipe via Meal-Master (tm) v8.01
  
       Title: Rindfleisch-Eintopf (Beef Stew)
  Categories: German, Soups/stews, Beef
       Yield: 6 servings
  
     1/4 c  Shortening                          1 x  Pepper; To Taste
       3 lb Rump Roast; Boneless                2 ts Mustard; Dry
       2 c  Onions; Sliced                    1/2 ts Celery Seed
     1/4 c  Unbleached Flour                  1/4 c  Water
       2 tb Salt                                1 lb Tomatoes; (1 can)
       2 tb Sugar                          
  
   Melt shortening in a Dutch oven.  Add the meat and brown on all sides.
   Place the onions on top of the meat.  Mix the flour and seasonings with
   1/4 c water.  Blend with the tomatoes and add the misture to the dutch
   oven.  Bake at 325 degrees F about 2 hours, until the meat is fork-tender.
   Serve with oven-browned potatoes.
  
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