LOCATION: Recipes >> German >> Ragout
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Ragout
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Berghoff Ragout
(Ragout A La Berghof)
Servings: 8
3/4 c Butter
3 1/2 lb Round Steak, thinly sliced
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
Tabasco Sauce
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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