| 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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