Berghoff Ragout (Ragout A La Berghof)

Course : German
Serves: 8
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3/4 cup butter
3 1/2 pounds round steak; boneless *
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
1 cup white wine dry
1 teaspoon salt
1 teaspoon Worcestershire sauce
1 teaspoon Tabasco sauce

Preparation / Directions:

* Round steak should be cut into thin strips. Melt 1/2 cup butter in a large frying pan. Brown meat over medium-high heat. Remove browned meat. In remaining butter, sauté 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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