Ingredients
| 1 | 3-pound beef round steak, 1-inch thick |
| 2 | teaspoons dry mustard |
| 1 1/2 | teaspoon salt |
| 1/4 | teaspoon pepper |
| 2 | tablespoons cooking oil |
| 1 | 4-ounce can mushroom stems and pieces |
| water | |
| 1 | tablespoon Worcestershire sauce |
Instructions
Cut meat in half for easier handling. Mix mustard, salt and pepper together, then sprinkle over meat. Pound
seasonings into both sides of meat. In skillet, quickly brown meat on both sides in hot oil. Drain excess fat. Drain mushrooms, reserving liquid and setting mushrooms aside. Add water to liquid to make ½ cup. Add Worcestershire sauce, then pour liquid mixture over meat. Cover and simmer 1¼ to 1½ hours on low heat or until meat is tender. Add mushrooms and heat through. Transfer meat to platter and pour remaining liquid and mushrooms over meat. Serves 8
