Berghoff Ragout
Ingredients
- 3/4 cup butter
- 3 1/2 pounds boneless round steak, cut into thin strips
- 1 cup onion, chopped
- 1 1/2 cup 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
Instructions
(Ragout A La Berghof). 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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