Subject: Berghoff Ragout (Ragout a la Berghof)
From: Ben <[email-masked]>
Date: 4 Apr 2000 20:45:23 -0600
Newsgroups: rec.food.recipes

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/

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