BERGHOFF RAGOUT (RAGOUT A LA BERGHOF)
Category: Meats, German, Main dishes
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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