Title: Berghoff ragout (ragout a la berghof)
 Categories: Meats, German, Main dish
      Yield: 8 servings
 
    3/4 c  Butter
  3 1/2 lb Round Steak; Bonless *
      1 c  Onion; Chopped
  1 1/2 c  Green Bell Pepper; Chopped
      1 lb Mushrooms; Sliced
    1/2 c  Unbleached Flour
      2 c  Beef Broth; Canned/Homemade
      1 c  White Wine; Dry
      1 t  Salt
      1 t  Worcestershire Sauce
      1 x  Tabasco Sauce; To Taste
 
  *  Round steak should be cut into thin strips.
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  Melt 1/2 cup butter in a large frypan.  Brown meat over medium-high
  heat. Remove browned meat.  In remaining butter, saute 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.