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| 1 3/4 x ca. 450 g | Sirloin steak; cut into 1/4" strips |
| 3 Esslöffel | Butter melted |
| 3 Esslöffel | All-purpose flour; 1/2 inch thick |
| 1/2 Tasse | White wine; drinking wine |
| 3/4 Tasse | green pepper diced |
| 1 mittel | onions diced |
| 1 1/2 Tasse | Sliced mushrooms; fresh |
| 4 x ca. 30 g | Sliced pimentoes |
| 1 Teelöffel | salt |
| 1 Prise | pepper sauce hot |
| 1 Prise | Worcestershire Sauce |
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In a skillet cook sirloin in 2 tablespoons of the melted butter, just until browned, about 5 minutes.
Pour drippings into a measuring cup, skim 2 tablespoons of the drippings of top and place in a saucepan. Add flour and blend well. Cook stirring over low heat till bubbly about 1 minute, remove from heat. Add water to meat juices remaining in measuring cup to make 1 cup. Add to flour mixture and blend well.. Cooik over medium heat stirring constantly, till thickened, about 5 minutes. Stir in wine and set aside. In same skillet cook green pepper4, onion amd mushrooms in remaining 1 tablespoon butter just till tender, about 5 minutes.
Add beef gravy, pimentoes, salt, hot pepper sauce and Worcesthershire sauce. Bring to boil and simmer 30 minutes.
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