Berghoff Ragout (Ragout a la Berghof)

Berghoff Ragout (Ragout a la Berghof) Ingredients

3/4 c Butter	2 c Beef broth; canned/homemade
3 1/2 lb Round steak; bonless *	1 c White wine; dry
1 c Onion; chopped	1 ts Salt
1 1/2 c Green bell pepper; chopped	1 ts Worcestershire sauce
1 lb Mushrooms; sliced	1 Tabasco sauce; to taste
1/2 c Unbleached flour

Instructions for Berghoff Ragout (Ragout a la Berghof)

* 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. Posted to recipelu-digest Volume 01 Number 411 by P&S Gruenwald on Dec 28, 1997

Main Ingredient: Cuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Beef	Bell Pepper	Butter	Mushroom
Onion	Salt	Steak	Tabasco
White Wine	Worcestershire sauce

for flavor and categorization

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