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Berghoff Ragout (Ragout A La Berghof)

beef, ethnic, main dish

3/4 cup butter
1 cup onion; chopped
1 lb mushrooms; sliced
2 cup beef broth; canned/homemade
1 teaspoon salt
1 single tabasco sauce; to taste
3 1/2 lb round steak; bonless *
1 1/2 cup green bell pepper; chopped
1/2 cup unbleached flour
1 cup white wine; dry
1 teaspoon worcestershire sauce

* 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.

Yield: 8 servings

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