JAGER-EINTOPF (HUNTER'S STEW)

      Title: JAGER-EINTOPF (HUNTER'S STEW)
  Categories: German, Main dish
       Yield: 4 Servings
  
   1 1/2 c  Onions; Minced
     1/4 lb Mushrooms; Sliced
       2 tb Vegetable Oil
       1 lb Ground Beef; Coarse Grind *
       1 c  Beef Broth
     5/8 ts Nutmeg
     1/2 ts Worcestershire Sauce
       1 ts Salt
     1/2 ts Pepper
       3 ea Potatoes; Medium
       3 tb Butter
       2 ea Eggs; Large
       4 ea Apples; Tart
     1/2 c  Bread Crumbs; Fine, Dry
  
   *  Ground beef should only be ground once and be the leanest you can
   get. +++++++++++++++++++++++++++++++++++++++++++++++++++++++
   ++++++++++++++++++ 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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