Deviled Swiss Steak

• 1 (3 lb.) beef round steak (cut 1-inch thick)
• 2 tsp. dry mustard
• 1 1/2 tsp. salt
• 1/4 tsp. pepper
• 2 Tbsp. cooking oil
• 1 Tbsp. Worcestershire sauce
• 1 (4 oz.) can mushroom stems and pieces

1. Trim excess fat from meat; cut meat in half crosswise for easier handling.
2. Mix dry mustard, salt and pepper; pound seasonings into meat.
3. In heavy 12-inch skillet, quickly brown steak on both sides in hot oil; drain off excess fat.
4. Drain mushrooms, reserving liquid.
5. Add water, if needed, to equal 1/2 cup.
6. Add mushroom liquid and Worcestershire sauce to skillet. Cover; simmer until meat is tender, 1 1/4 to 1 1/2 hours.
7. During the last few minutes, add mushrooms; heat through.
8. Skim fat from pan juices before serving.
9. Makes 8 servings.

beef round steak, dry mustard, salt, pepper, cooking oil, worcestershire sauce, mushroom stems

Taken from www.cookbooks.com/Recipe-Details.aspx?id=545761 (may not work)