Berghoff Ragout (Ragout A La Berghof)--The Platinum Recipes Collection

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Berghoff Ragout (Ragout A La Berghof)

8 Servings
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 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.

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