Ranch Round Steak

• 3 lb. beef round steak, cut 1/2-inch thick
• 2 tsp. dry mustard
• 1/8 tsp. pepper
• 1/4 c. flour
• 1 1/2 tsp. salt
• 1/4 c. cooking oil
• 1 Tbsp. Worcestershire sauce
• 1/2 c. water

1. Trim excess fat from meat; cut into serving size pieces. Slash edges to prevent curling.
2. Combine flour, dry mustard, salt and pepper; use to coat meat.
3. Reserve remaining flour mixture. In skillet, brown both sides of meat in oil, half the meat at a time.
4. Push meat to one side.
5. Stir in reserved flour mixture. Combine water and Worcestershire sauce; stir into skillet.
6. Cook and stir until thickened and bubbly; reduce heat.
7. Cover and simmer meat in gravy 1 to 1 1/4 hours or until tender.
8. Transfer meat to warm serving platter.
9. Skim excess fat from gravy; drizzle gravy over meat.
10. Serves 8.

beef round steak, dry mustard, pepper, flour, salt, cooking oil, worcestershire sauce, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=214763 (may not work)