Ingredients for Berghoff Ragout Ragout A La Berghof
- 1 cup (2 sticks) butter, divided
- 2 lbs beef stew meat, cut into 1 inch pieces
- 1 large yellow onion, chopped
- 1 green bell pepper, chopped
- 8 oz fresh mushrooms, sliced
- 1/4 cup all-purpose flour
- 4 cups beef broth
- 1/2 cup dry red wine
- 1 tsp salt
- 1 tsp Worcestershire sauce
- 1 dash Tabasco sauce
- 1 tsp dried thyme
- 1/2 tsp freshly ground black pepper
- 1 bay leaf
- buttered egg noodles or dumplings, for serving
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How to Make Berghoff Ragout Ragout A La Berghof
- Melt 1/2 cup (1 stick) butter in a large Dutch oven or heavy-bottomed pot over medium-high heat.
- Add beef stew meat and brown on all sides. Remove browned meat and set aside.
- Add the remaining 1/2 cup (1 stick) butter to the pot. Sauté the chopped onion for 2 minutes until softened.
- Add the green bell pepper and sliced mushrooms. Cook for an additional 3 minutes, stirring occasionally.
- In a separate small bowl, whisk together 1/4 cup flour and 1/2 cup of the beef broth to create a smooth slurry.
- Pour the flour slurry into the pot with the vegetables. Gradually whisk in the remaining 3 1/2 cups of beef broth, stirring constantly to prevent lumps.
- Bring the mixture to a simmer, then reduce heat to low. Stir in the red wine, thyme, salt, pepper, and bay leaf.
- Return the browned beef to the pot. Cover and simmer for 45-60 minutes, or until the beef is very tender.
- Remove the bay leaf before serving. Serve the Berghoff Ragout hot over buttered egg noodles or dumplings.
Nutrition Information (Approximate per serving)
Sodium
32 g
Sugar
12g
Fat
100g
Carbs
3g
