Berghoff ragout (ragout a la berghof)

8 servings

Ingredients

Quantity Ingredient
¾ cup Butter
3½ pounds Round Steak; Bonless *
1 cup Onion; Chopped
1½ cup Green Bell Pepper; Chopped
1 pounds Mushrooms; Sliced
½ cup Unbleached Flour
2 cups Beef Broth; Canned/Homemade
1 cup White Wine; Dry
1 teaspoon Salt
1 teaspoon Worcestershire Sauce
1 x Tabasco Sauce; To Taste

Directions

* Round steak should be cut into thin strips.

+++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++ Melt ½ 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 ¼ 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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