Berghoff Ragout (Ragout a la Berghof)

3/4 cup Butter
3 1/2 pounds Round Steak; Bonless, cut into thin strips
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

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.