Ragout a La Berghof

3/4 c Butter

3 1/2 lb Round Steak, Boneless *

1 c Onion, Chopped

1 1/2 c Green Bell Pepper, Chopped

1 lb Mushrooms, Sliced

1/2 c Unbleached Flour

2 c Beef Broth, Canned/Homemade

1 c White Wine, Dry

1 ts Salt

1 ts Worcestershire Sauce

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.