Round Steak and Noodles
Tender braised beef round steak and mushrooms served over noodles.
3/4 cup butter - divided use
3 1/2 pounds round steak, sliced
1 cup onion, chopped
1 1/2 pounds green bell peppers, seeded and chopped
1 pound mushrooms, sliced
1/2 cup all-purpose flour
2 cups beef broth
1 cup white wine
1 teaspoon salt
1 teaspoon Worcestershire sauce
1/8 teaspoon liquid hot pepper sauce
1 (16-ounce) package noodles, prepared according to the package directions
- Melt 1/2 cup butter in a large skillet. Brown thinly sliced round steak over medium-high heat. Remove the browned meat.
- In the butter remaining in the skillet, sauté chopped onion for 2 minutes. Add chopped green bell pepper and sliced mushrooms; cooking an additional 3 minutes; remove and set aside.
- Melt 1/4 cup butter and add flour. Slowly add beef broth and cook until thickened. Stir in white wine, salt, Worcestershire sauce, and liquid hot pepper sauce. Return the round steak and vegetable mixture.
- Cover and simmer for 45 minutes to hour, or until the meat is tender.
- Serve over noodles.
Makes 8 servings.