|Round steak||2 Pound, cut 0.50 in. thick|
|Flour||2 Cup (32 tbs) (For Coating)|
|Oil||2 Cup (32 tbs) (For Frying)|
|Onion||1 Medium, sliced|
|Green pepper||1 , sliced|
|Mushrooms||3⁄4 Cup (12 tbs)|
|Sauterne/White wine of choice||1 Cup (16 tbs)|
Pound steak; cut into 6 serving pieces.
Sprinkle with salt and pepper; dip in flour.
In heavy skillet, brown meat in heated oil.
Add onion, green pepper and mushrooms.
Cook about 10 minutes; add wine.
Cover; cook over low heat 1 hour until meat is tender.
More wine or water may be added, if necessary.
Venison or elk maybe substituted for beef.
May be served over buttered noodles.