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RAGOUT A LA BERGHOF by www.country-cooking.com
3/4 c Butter
2 c Beef Broth, Canned/Homemade
3 1/2 lb Round Steak, Boneless;cut into thin strips
1 c White Wine, Dry
1 c Onion, Chopped
1 tsp Salt
1 1/2 c Green Bell Pepper, Chopped
1 tsp Worcestershire Sauce
1 lb Mushrooms, Sliced
Tabasco Sauce To Taste
1/2 c Unbleached Flour
Melt 1/2 cup butter in a large skillet. Brown Meat over med heat.
Remove browned Meat. In remaining butter, sautee 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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