Berghoff Ragout Ragout A La Berghof Recipe

Ingredients for Berghoff Ragout Ragout A La Berghof

• 1 cup (2 sticks) unsalted butter
• Round Steaks
• 1 large onion, chopped
• Green Bell Peppers
• Mushroom
• Unbleached Flour
• 4 cups beef broth
• White Wine
• Salt
• Worcestershire Sauce
• Tabasco Sauce

How to Make Berghoff Ragout Ragout A La Berghof

1. Melt 1/2 cup (1 stick) butter in a large Dutch oven or heavy-bottomed pot over medium-high heat.
2. Add beef stew meat and brown on all sides. Remove browned meat and set aside.
3. Add the remaining 1/2 cup (1 stick) butter to the pot. Sauté the chopped onion for 2 minutes until softened.
4. Add the green bell pepper and sliced mushrooms. Cook for an additional 3 minutes, stirring occasionally.
5. In a separate small bowl, whisk together 1/4 cup flour and 1/2 cup of the beef broth to create a smooth slurry.
6. 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.
7. Bring the mixture to a simmer, then reduce heat to low. Stir in the red wine, thyme, salt, pepper, and bay leaf.
8. Return the browned beef to the pot. Cover and simmer for 45-60 minutes, or until the beef is very tender.
9. Remove the bay leaf before serving. Serve the Berghoff Ragout hot over buttered egg noodles or dumplings.