Berghoff ragout (ragout a la berghof)
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Butter |
| 3½ | pounds | Round Steak; Bonless * |
| 1 | cup | Onion; Chopped |
| 1½ | cup | Green Bell Pepper; Chopped |
| 1 | pounds | Mushrooms; Sliced |
| ½ | cup | Unbleached Flour |
| 2 | cups | Beef Broth; Canned/Homemade |
| 1 | cup | White Wine; Dry |
| 1 | teaspoon | Salt |
| 1 | teaspoon | Worcestershire Sauce |
| 1 | x | Tabasco Sauce; To Taste |
Directions
* Round steak should be cut into thin strips.
+++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++ Melt ½ cup butter in a large frypan. Brown meat over medium-high heat. Remove browned meat. In remaining butter, saute onion for 2 minutes. Add green bell pepper and mushrooms. Cook an additional 3 minutes. Melt ¼ cup butter and add flour. Slowly add beef broth; cook until thickened. Stir in wine and seasonings.
Add meat and mushroom mixture. Cover and simmer 45 minutes to 1 hour, until meat is tender. Serve with buttered noodles or dumplings.