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Berghoff Ragoutmain dish, german 3/4 cup butter 3 1/2 lb round steak; bonless * 1 cup onion; chopped 1 1/2 cup green bell pepper; chopped 1 lb mushrooms; sliced 1/2 cup unbleached flour 2 cup beef broth; canned/homemade 1 cup white wine; dry 1 teaspoon salt 1 teaspoon worcestershire sauce 1 single tabasco sauce; to taste * Round steak should be cut into thin strips. +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++ 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.
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