Ragout a la Berghof
Yield
8 servingsPrep
15 minCook
75 minReady
90 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup | butter |
|
| 3 ½ | pounds |
beef, round steak
boneless, cut into thin strips |
|
| 1 | cup |
onions
chopped |
|
| 1 ½ | cups |
green bell peppers
chopped |
|
| 1 | pound |
mushrooms
sliced |
|
| ½ | cup | unbleached all-purpose flour |
|
| 2 | cups | beef stock |
|
| 1 | cup |
white wine
dry |
*
|
| 1 | teaspoon | salt |
|
| 1 | teaspoon | worcestershire sauce |
|
| 1 | x |
red hot pepper sauce
to taste |
*
|
Trans-fat Free
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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