LOCATION: Recipes >> Beef Veal >> Ragout 01
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Ragout 01
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Berghoff Ragout
(Ragout A La Berghof)
3/4 cup butter
3 1/2 pounds boneless round steak, cut into thin strips
1 cup onion, chopped
1 1/2 cups green bell pepper, chopped
1 pound mushrooms, sliced
1/2 cup unbleached flour
2 cups beef broth, canned/homemade
1 cup white wine, dry
1 teaspoon salt
1 teaspoon Worcestershire sauce
tabasco sauce to taste
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.
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