Berghoff Ragout

3/4 cup butter
3 1/2 lbs round steak, boneless
1 cup onion, chopped
1 1/2 cup green bell pepper, chopped
1 lbs mushrooms, sliced
1/2 cup unbleached flour
2 cup beef broth
1 cup white wine, dry
1 tablespoon salt
1 tablespoon worcestershire sauce
Tabasco sauce, to taste

Round steak should be cut into thin strips. Melt 1/2 cup butter in a large frying pan. Brown meat over mediumhigh heat. Remove browned meat. In remaining butter, sauté 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. Serves 4.