1 3/4 lbs. sirloin, cut into 1/4-inch strips
3 tbsp. butter, melted
3 tbsp. all-purpose flour
1/2 c. white wine
3/4 c. green peppers, diced
1 med. onion, diced
1 1/2 c. sliced mushrooms
1 (4 oz.) jar sliced pimiento, drained
Dash hot pepper sauce
Dash Worcestershire sauce

In skillet cook sirloin in 2 tablespoon butter until browned, about 5 minutes. Pour drippings into measuring cup; skim 2 tablespoon drippings off top and place in saucepan. Add flour and blend well. Cook and stir over low heat until 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. Cook over medium heat, stirring constantly, until thickened, about 5 minutes. Stir in wine and set aside.

In same skillet, cook green pepper, onion and mushrooms in remaining butter until tender, about 5 minutes. Add beef, gravy, pimiento, salt, hot pepper sauce and Worcestershire sauce. Bring to boil and simmer 30 minutes.

Makes 5 servings.