Path: swen.emba.uvm.edu!news.cc.utah.edu!xmission!newsswitch.lcs.mit.edu!howland.erols.net!isdnet!newsfeeds.belnet.be!news.belnet.be!nexus.news.chello.be!news.tvd.be!feeder.nmix.net!198.59.136.4.MISMATCH!feeder.swcp.com!sloth.swcp.com!llama.swcp.com!not-for-mail From: Ben Newsgroups: rec.food.recipes Subject: Berghoff Ragout (Ragout a la Berghof) Followup-To: rec.food.cooking Date: 4 Apr 2000 20:45:23 -0600 Organization: www5 Lines: 31 Sender: recipes@swcp.com Approved: phill@rt66.com Message-ID: <200004021040734.SM00191@www5> Reply-To: webmaster@recipeway.com NNTP-Posting-Host: llama.swcp.com Xref: swen.emba.uvm.edu rec.food.recipes:41095 Berghoff Ragout (Ragout a la Berghof) 3/4 cups Butter 3 1/2 pounds Round Steak; Boneless, cut into thin strips. 1 cup Onion; Chopped 1 1/2 cup Green Bell Pepper; Chopped 1 pound Mushrooms; Sliced 1/2 cup Unbleached Flour 2 cups Beef Broth; Canned/Homemade 1 cup White Wine; Dry 1 teaspoon Salt 1 teaspoon Worcestershire Sauce 1 per serving Tabasco Sauce; To Taste 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. http://www.recipeway.com/ -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted weekly Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.