Hunters' Stew


1 1/2 cup onions - minced

1/4 lb mushrooms - sliced

2 Tbsp vegetable oil

1 lb ground beef - the leanest you can get

1 cup beef broth

5/8 tsp nutmeg

1/2 tsp Worcestershire sauce

1 tsp salt

1/2 tsp pepper

3 potatoes - medium

3 Tbsp butter

2 eggs - large

4 tart apples

1/2 cup fine bread crumbs


In a skillet, sauté onions and mushrooms in vegetable oil until soft.

Add ground beef; sauté mixture 3 to 4 minutes. Stir in broth; bring to a simmer.

Add 1/2 tsp nutmeg, Worcestershire sauce, 1/2 tsp salt, and 1/4 tsp 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 Tbsp butter, 1/2 tsp salt, 1/4 tsp 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 375F for 45 minutes and then at 400F for 10 minutes more.