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Title: Berghoff Ragout (Ragout a la Berghof)
Categories: Meat German Entree Ethnic
Yield: 8 Servings

3/4cButter
3 1/2lbRound Steak; Bonless *
1cOnion; Chopped
1 1/2cGreen Bell Pepper; Chopped
1lbMushrooms; Sliced
1/2cUnbleached Flour
2cBeef Broth; Canned/Homemade
1cWhite Wine; Dry
1tsSalt
1tsWorcestershire Sauce
  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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