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Berghoff Ragout (Ragout a La Berghof)

Make Berghoff Ragout (Ragout a La Berghof) at home with Butter, Boneless Round Steak, Onion, Green Bell Pepper, and Mushrooms. Serves 8. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 3/4 cup
• 3 1/2 lb
• 1 cup
• 1 1/2 cup
• 1 lb
• 1/2 cup
• 2 cup
• 1 cup
• 1 tsp
• 1 tsp

Method (preview)

1. 1

   Round steak should be cut into thin strips.

2. 2

   Melt 1/2 cup butter in a large frypan. Brown meat over medium-high heat.

3. 3

   Remove browned meat.

4. 4

   In remaining butter, saute onion for 2 minutes.

5. 5

   Add green bell pepper and mushrooms.

6. 6

   Cook an additional 3 minutes.

7. 7

   Melt 1/4 cup butter and add flour.

8. 8

   Slowly add beef broth; cook until thickened.

9. 9

   Stir in wine and seasonings.

10. 10

    Add meat and mushroom mixture.

11. 11

    Cover and simmer 45 minutes to 1 hour, until meat is tender.

12. 12

    Serve with buttered noodles or dumplings.

13. 13

    Contributed to the FareShare Gazette by Bobbie; 22 August 2005 www.fareshare.net