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Jaeger Eintopf (Hunter Stew)

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Forest Mushrooms Sprout up on the Grassy Forest Floor
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Lewis, Michael S.
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La Belle Cuisine

Jaeger Eintopf
(Hunter Stew)
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This dish could just as easily be prepared with pork as with beef.
As a matter of fact, my years of living in Germany convince me
that most German cooks would choose pork over beef. (Ed.)

3 tablespoons butter
3 tablespoons oil
1 1/2 pounds beef bottom round,
cut into 3/4-inch cubes
2 medium onions, coarsely cubed
3 tablespoons snipped fresh chives
4 tablespoons coarsely
chopped parsley
1 pound fresh mushrooms,
trimmed and sliced
4 or 5 medium potatoes,
peeled and cubed
1/3 cup dry German white wine
1 teaspoon imported sweet paprika
3/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
Generous pinch nutmeg
1/3 cup sour cream

Melt 1 1/2 tablespoons butter with 1 1/2 tablespoons oil in heavy large
skillet. Add beef cubes in batches and brown on all sides. Transfer to 3-
to 4-quart Dutch oven.
Melt 1/2 tablespoon butter with 1/2 tablespoon oil in medium skillet over
medium heat. Add onions, chives and 2 tablespoons parsley and cook 4
to 5 minutes. Add to meat.
Melt 1 tablespoon butter with 1 tablespoon oil in the same skillet. Add mushrooms and cook 4 to 5 minutes. Add to meat. Blend in potatoes.
Combine wine with paprika, salt, pepper and nutmeg in a small bowl.
Pour over meat mixture and bring to boil over medium heat. Reduce
heat to low. Simmer 55 to 60 minutes, adding a little wine if necessary.
Stir in sour cream and adjust seasoning. Garnish with remaining parsley.
Serves 6.

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