Ragout a'la deutsch (bavarian beef tenderloin)

Yield: 5 Servings

Measure Ingredient
1¾ pounds Sirloin steak; cut into 1/4\" strips
3 tablespoons Butter; melted
3 tablespoons All-purpose flour; 1/2 inch thick
½ cup White wine; drinking wine
¾ cup Green pepper; diced
1 medium Onion; diced
1½ cup Sliced mushrooms; fresh
4 ounces Sliced pimentoes
1 teaspoon Salt
1 dash Hot pepper sauce
1 dash Worcestershire sauce

In a skillet cook sirloin in 2 tablespoons of the melted butter, just until browned, about 5 minutes.

Pour drippings into a measuring cup, skim 2 tablespoons of the drippings of top and place in a saucepan. Add flour and blend well. Cook stirring over low heat till bubbly about 1 minute, remove from heat. Add water to meat juices remaining in measuring cup to make 1 cup. Add to flour mixture and blend well.. Cooik over medium heat stirring constantly, till thickened, about 5 minutes. Stir in wine and set aside. In same skillet cook green pepper4, onion amd mushrooms in remaining 1 tablespoon butter just till tender, about 5 minutes.

Add beef gravy, pimentoes, salt, hot pepper sauce and Worcesthershire sauce. Bring to boil and simmer 30 minutes.

Serving Ideas : Steamed cabbage and carrots.

NOTES : May use your favorite beer instead of the white wine.

Posted to MC-Recipe Digest by "Barb at PK <abprice@...>" <abprice@...> on Apr 14, 1998

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