Berghoff ragout (ragout a la berghof)
Yield: 8 Servings
Ingredients:
- 3/4 c Butter
- 3 1/2 lb Round Steak; Bonless *
- 1 c Onion; Chopped
- 1 1/2 c Green Bell Pepper; Chopped
- 1 lb Mushrooms; Sliced
- 1/2 c Unbleached Flour
- 2 c Beef Broth; Canned/Homemade
- 1 c White Wine; Dry
- 1 ts Salt
- 1 ts Worcestershire Sauce
- 1 x Tabasco Sauce; To Taste
Instructions:
* Round steak should be cut into thin strips. +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++ Melt 1/2 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 1/4 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.
