Berghoff Ragout (Ragout a La Berghof)

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Keys : Meats Main Dish Beef Ethnic German Germany European

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Ingredients :
3/4

cup

Method :

Butter

3 1/2 lb

Round Steak, Bonless *

Onion, Chopped

cup

1 1/2 cup

Green Bell Pepper, Chopped

lb

Mushrooms, Sliced

1/2

cup

Unbleached Flour

cup

Beef Broth, Canned/Homemade

cup

White Wine, Dry

tsp

Salt

tsp

Worcestershire 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.