| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 8 | Servings | ||
INGREDIENTS
| 3/4 | c | Butter |
| 3 1/2 | lb | Round steak; bonless * |
| 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 |
| 1 | Tabasco sauce; to taste |
INSTRUCTIONS
* 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. Posted to recipelu-digest Volume 01 Number 411 by P&S Gruenwald <sitm@ne.infi.net> on Dec 28, 1997
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