3 pounds Beef Round Steak *
2 teaspoons Dry Mustard
1/8 teaspoon Pepper
1/2 cup Water
1/4 cup Flour
1 1/2 teaspoons Salt
1/4 cup Shortening
1 tablespoon Worcestershire Sauce
Instructions
* Round Steak should be 1/2' thick, and then cut into serving pieces. Trim excess fat from meat; slash edges to prevent curling. Combine flour, dry mustard, salt, and pepper; use to coat meat. Reserve remaining flour mixture. In skillet, brown meat, half at a time, on both sides in hot shortening. Push meat to one side; stir in reserved flour mixture. Combine water and worcestershire sauce; stir into skillet mixture. Cook and stir until thickened and bubbly, reduce heat. Cover and simmer for 1 to 1 1/4 hours or until meat is tender. Remove meat to platter. Skim excess fat from gravy. Drizzle gravey over meat and serve.
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Yields: 8 Servings
notes:
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