Berghoff Ragout (Ragout A La Berghof) – Beef Veal Food Recipes

Berghoff Ragout (Ragout A La Berghof) – Beef Veal Food Recipes

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    Recipe ingredients and directions:

    3/4 cup butter

    3 1/2 pounds boneless round steak, cut into thin strips

    1 cup onion, chopped

    1 1/2 cups 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

    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.

    Category: Beef Veal Recipes

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    Paul

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