Berghoff Ragout(Ragout a La Berghof)

3/4 Cup Butter

3 1/2 Pounds Round Steak; Bonless *

1 Cup Onion; Chopped

1 1/2 Cups Green Bell Pepper; Chopped

1 Pound Mushrooms; Sliced

1/2 Cup Unbleached Flour

2 Cups Beef Broth; Canned/Homemade

1 Cup White Wine; Dry

1 Teaspoon Salt

1 Teaspoon 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.