Jager Eintopf Hunters Beef Stew Food

JAGER-EINTOPF (HUNTER'S BEEF STEW)

Steps:

• 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 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.
• 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.
• Continue with layers, ending with a layer of potatoes.
• Sprinkle the top with bread crumbs, and dot with remaining butter.
• Bake at 375 degrees for 45 minutes and then at 400 degrees for 10 minutes more.

HUNTER'S BEEF

Steps:

• Trim fat from meat.
• Cut into 4-6 serving size pieces.
• Pound with meat hammer until 1/4-1/2" thin and tenderized.
• Combine flour, salt, and black pepper.
• Rub mixture onto the steaks to thoroughly coat.
• Heat oil in large flat bottom skillet that has a lid.
• Add the meat and brown on both sides.
• Scatter the celery, mushrooms, and 3/4 of the scallions over the top.
• In a small bowl, combine the red wine, soy sauce, ginger, cinnamon, and cayenne.
• Pour over the meat & vegetables.
• Bring to a simmer.
• Simmer covered for 1 hour. (can be simmered an additional 30-45 minutes without adverse effects).
• Serve with pan sauce and vegetables poured over and sprinkled with remaining scallions.

HEARTY HUNTER'S STEW

Steps:

• In a Dutch oven, brown meat in oil over medium heat. Add 4 cups water and scrape to loosen any browned drippings from pan. Add the tomato juice, onions, celery, Worcestershire sauce, bay leaves, salt and pepper. Bring to a boil. Reduce heat; cover and cook for 2 hours, stirring occasionally. , Discard bay leaves; add the carrots, rutabaga and potatoes. Cover and cook for 40-60 minutes. , Stir in the peas; cook for 10 minutes. Combine cornstarch and remaining water until smooth; stir into stew. Bring to a boil. Cook and stir for 2 minutes or until thickened.

BIGOS (HUNTER'S STEW)

Steps:

• In a very large skillet, fry the bacon.
• Add onion, mushrooms and meat and fry until meat is lightly browned.
• Add 1/2 cup liquid, cover and simmer until meat is tender, 1 to 1 1/2 hours.
• Add more liquid if needed.
• Add sausage and sauerkraut and cook until the flavors have blended, 5 to 10 minutes.
• Season with salt and pepper and serve with steamed potatoes and crusty rye bread.

HUNTER'S STEW

Steps:

• Brown ground beef (season as you like); put in dish & add onion.
• Layer the celery, carrots, and potatoes.
• Blend the italian seasoning, salt & pepper, soups & water. Pour over mixture & blend slightly.
• Bake at 350 degrees for 2 hours or until done.
• *I usually add a 1/2 tsp of minced garlic as well. You can increase the water to 1 & 1/2 cans if it is too thick for your preferences.