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-> [Entrees, Ethnic, German, Meats, Western European] -> [Berghoff ragout (ragout a la berghof) Recipe] |
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Berghoff ragout (ragout a la berghof)
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| Artist: |
_ |
| Categories: |
Entrees, Ethnic, German, Meats, Western European |
| Yield: |
8 |
| Rating: |
0 |
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Ingredients:
| 3/4
| cup | Butter | | 3 1/2
| lbs | Round Steak, Bonless * | | 1
| cup | Onion, Chopped | | 1 1/2
| cup | Green Bell Pepper, Chopped | | 1
| lbs | Mushrooms, Sliced | | 1/2
| cup | Unbleached Flour | | 2
| cup | Beef Broth, Canned/Homemade | | 1
| cup | White Wine, Dry | | 1
| tbsp | Salt | | 1
| tbsp | Worcestershire Sauce | | 1
| x | Tabasco Sauce, To Taste |
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Procedures:
| 1 | * round steak should be cut into thin strips. | | 2 | ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ melt ?cup butter in a large frypan. | | 3 | Brown meat over medium-high heat. | | 4 | Remove browned meat. | | 5 | In remaining butter, saute onion for 2 minutes. | | 6 | Add green bell pepper and mushrooms. | | 7 | Cook an additional 3 minutes. | | 8 | Melt ?cup butter and add flour. | | 9 | Slowly add beef broth; cook until thickened. | | 10 | Stir in wine and seasonings. | | 11 | Add meat and mushroom mixture. | | 12 | Cover and simmer 45 minutes to 1 hour, until meat is tender. | | 13 | Serve with buttered noodles or dumplings |
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