Recipe - Ragout A La Berghof

Three fourths cup Butter
3 One half pound Round Steak, Boneless *
1 cup Onion, Chopped
1 One half cup Green Bell Pepper, Chopped
1 pound Mushrooms, Sliced
One half cup Unbleached Flour
2 cup 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.
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Melt One half cup butter in a large frypan. Brown meat over mediumhigh 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini