Recipe - Berghoff Ragout (Ragout A La Berghof)

Three fourths cup Butter
3 One half pound Round steak; bonless *
1 cup Onion; chopped
1 One half cup Green bell pepper; chopped
1 pound Mushrooms; cut or sliced up
One half cup Unbleached flour
2 cup Beef broth; canned/homemade
1 cup White wine; dry
1 teaspoon Salt
1 teaspoon Worcestershire sauce
1 Tabasco sauce; to taste

* Round steak should be cut into thin strips. Melt One half cup butter in a
large frypan. Brown meat over mediumhigh heat. Remove browned meat. In
remaining butter, saute onion for 2 minutes. Add green bell pepper and
mushrooms. Cook an additional 3 minutes. Melt One fourth 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.
Posted to recipeludigest Volume 01 Number 411 by P&S Gruenwald
sitm@ne.infi.net on Dec 28, 1997