Bergwood Meat Recipes
BERGHOFF RAGOUT (RAGOUT A LA BERGHOF)
Make and share this Berghoff Ragout (Ragout a la Berghof) recipe from Food.com.
Provided by _Pixie_
Categories Meat
Time 50m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 617, Fat 40.6, SaturatedFat 20.1, Cholesterol 190.6, Sodium 790, Carbohydrate 11.9, Fiber 1.6, Sugar 3, Protein 45
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PEPPERCORN ROAST BEEF WITH ONION GRAVY - CTV
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- Set the roast to come up to room temperature while you heat your oven to 500º F. Once it comes up to temperature, set a timer for 30 minutes. This will help ensure that your oven will maintain the high heat needed to oven-sear the roast.
- Add the onions to a small roasting pan or nine-by-13-inch baking pan, toss with the oil, and season with salt and pepper. To give the onions a head start, place them in the oven for 10 to 15 minutes or just until softened and lightly golden around the edges.
- Meanwhile, mash together the butter, cracked pepper, rosemary, and garlic powder in a small bowl. Season the roast well with salt and evenly spread the butter over top.
- Set a timer for 20 minutes for a three-pound to four-pound roast. If your roast weighs more than four pounds, simply cook for five minutes per pound of meat, rounding up to the nearest minute.
- Without opening the oven door, turn the oven off and set a timer for two hours, keeping the oven door closed the whole time.
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