Ranch Round Steak
|Beef round steak||3 Pound, cut in serving size pieces (1/2 Inch Thick)|
|Flour||1⁄4 Cup (4 tbs)|
|Dry mustard||2 Teaspoon|
|Salt||1 1⁄2 Teaspoon|
|Vegetable shortening||1⁄4 Cup (4 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Worcestershire sauce||1 Tablespoon|
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 vegetable shortening.
Push meat to one side; stir in reserved flour mixture.
Combine water and Worcestershire; 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 warmed platter.
Skim excess fat from gravy; drizzle gravy over meat.