Jager-eintopf (Hunter's Stew)

1/4 lb Mushrooms, Sliced

2 T Vegetable Oil

1 lb Ground Beef, Coarse Grind

1 c Beef Broth

5/8 t Nutmeg

1/2 t Worcestershire Sauce

1 t Salt

1/2 t Pepper

3 Potatoes, Medium

3 T Butter

2 Eggs, Large

4 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

3 to 4 minutes. Stir in broth; bring to a

1/2 t nutmeg, worcestershire sauce,

1/2 t salt, and 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

1 1/2-quart buttered baking dish. Spread

1/3 of potatoes on

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.

45 minutes and then at

400 degrees F. for 10 minutes more.