How To make 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.