Ragout A La Berghof

This Ragout A La Berghof is a comforting, rustic German dish that transforms humble round steak into a tender, flavorful masterpiece. The beef simmers slowly in a rich sauce made with dry white wine, beef broth, and a touch of Worcestershire for depth. Fresh mushrooms, green bell peppers, and onions add earthy sweetness and texture, while a butter-flour rouche creates a velvety coating. It is an excellent choice for a cozy family dinner or a hearty lunch. Serve over buttered noodles or dumplings to soak up every drop of the savory sauce. Simple ingredients come together to create a dish that feels both home-style and elegant.

Cooking Method: Frying, Sautéing, Stewing

Cuisine: German

Courses: Main Courses

Difficulty: Intermediate

Servings: 8

Calories: 1585.3

Description

This Ragout A La Berghof is a comforting, rustic German dish that transforms humble round steak into a tender, flavorful masterpiece. The beef simmers slowly in a rich sauce made with dry white wine, beef broth, and a touch of Worcestershire for depth. Fresh mushrooms, green bell peppers, and onions add earthy sweetness and texture, while a butter-flour rouche creates a velvety coating. It is an excellent choice for a cozy family dinner or a hearty lunch. Serve over buttered noodles or dumplings to soak up every drop of the savory sauce. Simple ingredients come together to create a dish that feels both home-style and elegant.

Ingredients

3/4 cups Butter
2 cups Beef Broth, Canned/Homemade
3 1/2 lbs Round Steak, Boneless *
1 cups White Wine, Dry
1 cups Onion, Chopped
1 teaspoons Salt
1 1/2 cups Green Bell Pepper, Chopped
1 teaspoons Worcestershire Sauce
1 lbs Mushrooms, Sliced Tabasco Sauce To Taste
1/2 cups Unbleached Flour

Directions

1
Cut the boneless round steak into thin strips.
2
Melt 1/2 cup of butter in a large frying pan over medium-high heat.
3
Brown the beef strips in the melted butter.
4
Remove the browned meat from the pan and set aside.
5
In the same pan with the remaining butter, sautÃÂ© the chopped onion for 2 minutes.
6
Add the chopped green bell pepper and sliced mushrooms to the pan.
7
Cook the vegetables for an additional 3 minutes.
8
Melt 1/4 cup of butter and whisk in the flour to create a roux.
9
Slowly stir in the beef broth, cooking until the mixture thickens.
10
Stir in the dry white wine, salt, Worcestershire sauce, and Tabasco sauce to taste.
11
Return the browned meat and the vegetable mixture to the pan.
12
Cover and simmer for 45 minutes to 1 hour, or until the meat is tender.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 1585.3kcal

% Daily Value *
Total Fat 101.0g156%
Saturated Fat 49.6g248%
Cholesterol 422.5mg141%
Sodium 587.6mg25%
Total Carbohydrate 38.5g13%
Dietary Fiber 5.2g21%
Sugars 8.7g
Protein 123.7g248%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Serve this hearty ragout with buttered noodles or traditional German dumplings to soak up the flavorful sauce.

If you prefer a spicier dish, increase the amount of Tabasco sauce gradually to suit your taste.

Any leftover ragout can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of broth if the sauce has thickened too much.

Round steak is a lean cut that benefits from slow cooking. Ensure it simmers gently to become tender rather than chewy.

Keywords: beef, ragout, german, stew, mushrooms, bell pepper, onion, white wine, round steak, comfort food, dinner, hearty, simmered, beef broth, roux, traditional, meat, vegetables, saute, flour

Read it online: https://www.chefs-mate.com/recipe/ragout-a-la-berghof/