Berghoff Ragout (ragout A La Berghof)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 8 | Servings | ||
INGREDIENTS
| 3/4 | c | Butter |
| 3 1/2 | lb | Round steak, bonless * |
| 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 |
| 1 | Tabasco sauce, to taste |
INSTRUCTIONS
Round steak should be cut into thin strips. 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. Posted to recipelu-digest Volume 01 Number 411 by P&S Gruenwald <sitm@ne.infi.net> on Dec 28, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 232
Calories From Fat: 155
Total Fat: 17.6g
Cholesterol: 45.8mg
Sodium: 305.6mg
Potassium: 297.9mg
Carbohydrates: 11.9g
Fiber: 1.6g
Sugar: 3g
Protein: 3.2g