Name: Berghoff Ragout
Ingredients: 3/4 cup butter; 3 1/2 pound boneless round steak, cut into thin strips; 1 cup onion, chopped; 1 1/2 cup green bell pepper, chopped; 1 pound mushrooms, sliced; 1/2 cup unbleached flour; 2 cup beef broth, canned/homemade; 1 cup white wine, dry; 1 teaspoon salt; 1 teaspoon Worcestershire sauce; tabasco sauce to taste

Berghoff Ragout

Ingredients

3/4 cup butter
3 1/2 pounds boneless round steak, cut into thin strips
1 cup onion, chopped
1 1/2 cup green bell pepper, chopped
1 pound mushrooms, sliced
1/2 cup unbleached flour
2 cups beef broth, canned/homemade
1 cup white wine, dry
1 teaspoon salt
1 teaspoon Worcestershire sauce
tabasco sauce to taste

Instructions

(Ragout A La Berghof). Melt 1/2 cup butter in a large frypan. Brown meat over medium-high heat. Remove browned meat. In remaining butter, saute 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.