Ragout A'la Deutsch (Bavarian Beef Tenderloin)

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Title: Ragout A'la Deutsch (Bavarian Beef Tenderloin)
Yield: 5 Servings
Categories: German


1 3/4 lb Sirloin steak; cut into 1/4"
3 tb Butter; melted
3 tb All-purpose flour; 1/2 inch
1/2 c White wine; drinking wine
3/4 c Green pepper; diced
1 md Onion; diced
1 1/2 c Sliced mushrooms; fresh
4 oz Sliced pimentoes
1 ts Salt
1 ds Hot pepper sauce
1 ds Worcestershire sauce

In a skillet cook sirloin in 2 tablespoons of the melted butter, just until
browned, about 5 minutes.

Pour drippings into a measuring cup, skim 2 tablespoons of the drippings of
top and place in a saucepan. Add flour and blend well. Cook stirring over
low heat till bubbly about 1 minute, remove from heat. Add water to meat
juices remaining in measuring cup to make 1 cup. Add to flour mixture and
blend well.. Cooik over medium heat stirring constantly, till thickened,
about 5 minutes. Stir in wine and set aside. In same skillet cook green
pepper4, onion amd mushrooms in remaining 1 tablespoon butter just till
tender, about 5 minutes.

Add beef gravy, pimentoes, salt, hot pepper sauce and Worcesthershire
sauce. Bring to boil and simmer 30 minutes.

Serving Ideas : Steamed cabbage and carrots.

NOTES : May use your favorite beer instead of the white wine.
Posted to MC-Recipe Digest by "Barb at PK "
on Apr 14, 1998