| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Meats, Main dish |
8 |
Servings |
INGREDIENTS
| 3 |
lb |
Beef Round Steak * |
| 2 |
ts |
Dry Mustard |
| 1/8 |
ts |
Pepper |
| 1/2 |
c |
Water |
| 1/4 |
c |
Flour |
| 1 1/2 |
ts |
Salt |
| 1/4 |
c |
Shortening |
| 1 |
tb |
Worcestershire Sauce |
INSTRUCTIONS
* Round Steak should be 1/2' thick, and then cut into serving pieces.
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
shortening. Push meat to one side; stir in reserved flour mixture.
Combine water and worcestershire sauce; 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 platter. Skim
excess fat from gravy. Drizzle gravey over meat and serve.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/meats.zip
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