Berghoff Ragout - serves 8

3/4 cup butter
2 cup beef broth
3 1/2 lb round bonless steak;
1 cup dry white wine
1 cup onion chopped
1 tsp Salt
1 1/2 cup green bell pepper; chopped
1 tsp Worcestershire Sauce
1 lb mushrooms; Sliced
1 x tabasco Sauce; to taste
1/2 cup unbleached flour

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.