Jager-Eintopf (Hunter's Stew)

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Title: Jager-Eintopf (Hunter's Stew)
Categories: German, Soups/stews, Ground beef, Beef
Yield: 4 servings

1 1/2 c Onions; Minced 1 ts Salt
1/4 lb Mushrooms; Sliced 1/2 ts Pepper
2 tb Vegetable Oil 3 ea Potatoes; Medium
1 lb Ground Beef; Coarse Grind * 3 tb Butter
1 c Beef Broth 2 ea Eggs; Large
5/8 ts Nutmeg 4 ea Apples; Tart
1/2 ts Worcestershire Sauce 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 400 degrees F. for 10 minutes more.

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