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Berghoff Ragout (Ragout a la Berghof)


3/4 c Butter
3 1/2 lb. Round Steak; Boneless *
1 c Onion; Chopped
1 1/2 c Green Bell Pepper; Chopped
1 lb. Mushrooms; Sliced
1/2 c Unbleached Flour
2 c Beef Broth; Canned/Homemade
1 c White Wine; Dry
1 t Salt
1 t Worcestershire Sauce
Tabasco Sauce; To Taste


* Round steak should be cut into thin strips.

Melt 1/2 cup butter in a large fry pan. 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 1/4 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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