Berghoff Ragout (Ragout A La Berghof)
main dish, meats, mushrooms
3/4 cup butter
3 1/2 lb round steak; bonless *
1 cup onion; chopped
1 1/2 cup green bell pepper; chopped
1 lb mushrooms; sliced
1/2 cup unbleached flour
2 cup beef broth; canned/homemade
1 cup white wine; dry
1 teaspoon salt
1 teaspoon worcestershire sauce
1 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.
Yield: 8 servings