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Berghoff Ragout (Ragout A La Berghof)

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      Title: BERGHOFF RAGOUT (RAGOUT A LA BERGHOF)
 Categories: Meats, German, Main dish
      Yield: 8 Servings
 
    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 ts Salt
      1 ts Worcestershire Sauce
      1 x  Tabasco Sauce; To Taste
 
  *  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.
 
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