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| RECIPE FOR RAGOUT A LA BERGHOF |
Title: Ragout A La Berghof
Serves: 8
Ingredients:
| 0.75 | c | Butter | | 3.50 | lb | Round Steak; Bonless * | | 1.00 | c | Onion; Chopped | | 1.50 | c | Green Bell Pepper; Chopped | | 1.00 | lb | Mushrooms; Sliced | | 0.50 | c | Unbleached Flour | | 2.00 | c | Beef Broth; Canned/Homemade | | 1.00 | c | White Wine; Dry | | 1.00 | ts | Salt | | 1.00 | ts | Worcestershire Sauce | | | Tabasco Sauce; To Taste |
Instructions:
* 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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