Title: Ragout a la Berghof
Categories: Ground German
Yield: 8 Servings
| 3/4 | c | Butter |
| 3 1/2 | lb | Round Steak, Boneless * |
| 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 | ts | Salt |
| 1 | ts | Worcestershire Sauce |
| | | Tabasco Sauce To Taste |
* Round steak should be cut into thin strips.
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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.