Berghoff Ragout

3/4 cup Butter
3 1/2 lb Boneless Round Steak, cut into thin strips
1 cup Onion; Chopped
1 1/2 cup Green Bell Pepper, Chopped
1 lb Mushrooms, Sliced
1/2 cup Unbleached Flour
2 cup Beef Broth, Canned or Homemade
1 cup White Wine, Dry
1 tsp. Salt
1 tsp. Worcestershire Sauce
Tabasco Sauce, To Taste

Melt 1/2 cup butter in a large frypan. Brown meat over medium high heat. Remove browned meat.

In remaining butter, saut� 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.

Yield: 8 servings