Berghoff Ragout (Ragout A La Berghof) Recipe

• 3/4 c. Butter
• 3 1/2 lb Round Steak, Bonless *
• 1 c. Onion, Minced
• 1 1/2 c. Green Bell Pepper, Minced
• 1 lb Mushrooms, Sliced
• 1/2 c. Unbleached Flour
• 2 c. Beef Broth, Canned/Homemade
• 1 c. White Wine, Dry
• 1 tsp Salt
• 1 tsp Worcestershire Sauce
• 1 x Tabasco Sauce, To Taste

1. * Round steak should be cut into thin strips.
2. Heat 1/2 c. butter in a large frypan.
3. Brown meat over medium-high heat.
4. Remove browned meat.
5. In remaining butter, saute/fry onion for 2 min.
6. Add in green bell pepper and mushrooms.
7. Cook an additional 3 min.
8. Heat 1/4 c. butter and add in flour.
9. Slowly add in beef broth; cook till thickened.
10. Stir in wine and seasonings.
11. Add in meat and mushroom mix.
12. Cover and simmer 45 min to 1 hour, till meat is tender.
13. Serve with buttered noodles or possibly dumplings.

butter, onion, green bell pepper, mushrooms, flour, beef broth, white wine, salt, worcestershire sauce, tabasco sauce

Taken from cookeatshare.com/recipes/berghoff-ragout-ragout-a-la-berghof-83571 (may not work)