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Berghoff Ragout (Ragout a La Berghof)Recipe : Berghoff Ragout (Ragout a La Berghof)
Procedure :
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 t Salt 1 t Worcestershire Sauce 1 x Tabasco Sauce; To Taste * 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. |
