Heat salad oil in a large skillet over medium-high heat.

Add sirloin steak cubes to the skillet and cook until well browned on all sides.

Transfer the browned steak to an 8x12 inch casserole dish.

Stir Wondra flour into the remaining drippings in the skillet.

Cook the flour, stirring constantly, until it turns dark brown.

Add thinly sliced celery stalks and thickly sliced onion to the skillet. Reduce heat to medium.

Cook the vegetables until they are tender.

Stir in beef broth, red pepper (or Tabasco sauce), Worcestershire sauce, and red wine.

Heat the mixture to boiling.

Pour the sauce over the steak in the casserole dish.

Cover the casserole dish with foil and bake at 350°F (175°C) for 1 hour.

Add bite-sized pieces of green pepper to the casserole dish.

Continue to bake, uncovered, for 30 minutes, or until the steak is fork-tender.

Baste the steak with the sauce as it cooks, if needed.

Serve the pepper steak over noodles.

Optional: Add freshly sautéed mushrooms at the same time as the green peppers.