1 1/2 cups butter
3 1/2 pound boneless round steak, cut into thin strips
2 cup chopped onion
2-3 Jalapeno pepper(s), seeded (red or green)
2 pound mushrooms, sliced
1 cup flour
4 cups beef broth, canned
2 cup dry white wine
2 teaspoon salt
2 teaspoon Worcestershire sauce
Few drops Tabasco sauce
Melt 1 cup butter in large frypan. Brown meat over medium-high heat. Remove browned meat.
Saute onion in remaining butter 2 minutes. Add pepper and mushrooms. Cook 3 minutes. Remove mushroom mixture.
Melt 1/2 cup butter; add flour. Slowly add broth; cook until thickened. Stir in wine and seasonings. Add meat-and-mushroom mixture; cover. Simmer 45 minutes to 1 hour, until meat is tender.
Serve with dumplings.
4 Tablespoons shortening
2 cups all-purpose flour
2 2/3 teaspoons baking powder
1 teaspoon salt
1 cup milk
Cut shortening into flour, baking powder and salt with a fork or pastry blender until mixture resembles fine crumbs. Stir in milk. Drop dough by spoonfuls onto hot meat or vegetables in boiling stew (do not drop directly into liquid).
Cook uncovered 10 minutes.
Cover and cook 10 minutes longer.
Yield: 13 dumplings