Berghoff Ragout
Submitted by lainersgt
Inspired by Chicago’s legendary Berghoff restaurant, this hearty beef ragout simmers tender round steak strips with mushrooms, green peppers, and dry white wine into a rich, savory gravy. Serve over buttered noodles or dumplings for a cozy weeknight dinner.
YIELD
4 servingsPREP
30 minCOOK
45 minREADY
1 hrsStraight from the storied kitchens of Chicago’s Berghoff restaurant, this ragout is the kind of stick-to-your-ribs comfort food that built the Midwest’s reputation for hearty eating.
Tender strips of beef round steak get a golden sear in butter, then mingle with sautéed mushrooms, onions, and green bell peppers.
A velvety gravy made from beef broth, dry white wine, and a splash of hot sauce ties it all together as everything simmers low and slow until fork-tender.
Pile it high over buttered egg noodles or fluffy dumplings and let the aroma fill your kitchen.
Chef Tips
- Pat the beef strips dry before browning to get a proper sear and avoid steaming the meat.
- Don’t rush the simmer. Low, gentle heat is what turns round steak from chewy to melt-in-your-mouth tender.
- A dry Riesling or Sauvignon Blanc works beautifully here and keeps the Germanic spirit of the dish alive.
- Stir in a spoonful of Dijon mustard at the end for an extra layer of depth.
Ingredients
Directions
Melt ½ cup butter in a large frypan.
Brown meat over medium-high heat.
Remove browned meat.
In remaining butter, sauté onion for 2 minutes.
Add green bell pepper and mushrooms.
Cook an additional 3 minutes.
Melt ¼ 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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