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BERGHOFF RAGOUT (RAGOUT A LA BERGHOF)

Category:    Meats, German, Main dishes
Yield:8 servings
 
    3/4 c  Butter                              2 c  Beef Broth; Canned/Homemade
  3 1/2 lb Round Steak; Bonless *              1 c  White Wine; Dry
      1 c  Onion; Chopped                      1 ts Salt
  1 1/2 c  Green Bell Pepper; Chopped          1 ts Worcestershire Sauce
      1 lb Mushrooms; Sliced                   1 x  Tabasco Sauce; To Taste
    1/2 c  Unbleached Flour               
 
  *  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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