Ranch Round Steak
|Beef round steak||3 Pound, cut in serving-size pieces (1/2 inch thick)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Dry mustard||2 Teaspoon|
|Salad oil||1⁄4 Cup (4 tbs)|
|Worcestershire sauce||1 Tablespoon|
Trim excess fat from meat; slash edges to prevent curling.
Combine flour, dry mustard, 1 1/2 teaspoons salt, and 1/8 teaspoon pepper; use to coat meat.
Reserve remaining mixture.
In skillet, brown meat, half at a time, on both sides in hot oil.
Push meat to one side.
Stir in reserved flour mixture.
Combine 1/2 cup water and Worcestershire sauce; stir into skillet.
Cook and stir till thickened and bubbly; reduce heat.
Simmer meat in gravy, covered, for 1 to 1 1/4 hours or till tender.
Remove meat to warm serving platter.
Skim excess fat from gravy; drizzle gravy over meat or, if desired, pass with meat.