Berghoff Ragout (Ragout a la Berghof)
This German-American classic from Chicago’s Berghoff restaurant features butter-seared beef strips simmered with mushrooms, peppers, and dry white wine in a silky gravy. A Midwestern comfort food icon, best served over egg noodles or dumplings.
YIELD
8 servingsPREP
30 minCOOK
60 minREADY
90 minThe Berghoff in Chicago served this ragout for over a century, and one taste tells you why it became a legend.
Strips of round steak are seared golden in butter, then braised alongside mushrooms, onions, and green bell peppers in a lush sauce built on beef broth and dry white wine.
A dash of Worcestershire and hot sauce gives the gravy just enough bite to keep things interesting.
Ladle it over a tangle of buttered egg noodles or pillowy dumplings and call it dinner.
Kitchen Tips
- Work in batches when browning the beef. Overcrowding the pan leads to steaming instead of searing.
- Use a full-bodied beef bone broth for extra depth in the gravy.
- This ragout tastes even better the next day, so make a double batch and thank yourself tomorrow.
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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