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Ragout a la Berghof

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Recipe

 

Yield

8 servings

Prep

15 min

Cook

75 min

Ready

90 min
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
¾ cup butter
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3 ½ pounds beef, round steak
boneless, cut into thin strips
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1 cup onions
chopped
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1 ½ cups green bell peppers
chopped
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1 pound mushrooms
sliced
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½ cup unbleached all-purpose flour
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2 cups beef stock
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1 cup white wine
dry
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1 teaspoon salt
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1 teaspoon worcestershire sauce
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1 x red hot pepper sauce
to taste
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Ingredients

Amount Measure Ingredient Features
177 ml butter
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1.6 kg beef, round steak
boneless, cut into thin strips
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237 ml onions
chopped
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355 ml green bell peppers
chopped
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453.6 g mushrooms
sliced
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118 ml unbleached all-purpose flour
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473 ml beef stock
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237 ml white wine
dry
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5 ml salt
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5 ml worcestershire sauce
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1 x red hot pepper sauce
to taste
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 394g (13.9 oz)
Amount per Serving
Calories 62052% from fat
 % Daily Value *
Total Fat 36g 55%
Saturated Fat 18g 90%
Trans Fat 0g
Cholesterol 163mg 54%
Sodium 621mg 26%
Total Carbohydrate 4g 4%
Dietary Fiber 2g 6%
Sugars g
Protein 121g
Vitamin A 13% Vitamin C 42%
Calcium 4% Iron 30%
* based on a 2,000 calorie diet How is this calculated?
 

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