Title: Ranch Round Steak
Categories: Meat Main
Yield: 8 Servings
| 3 | lb | Beef Round Steak * |
| 1/4 | c | Flour |
| 2 | ts | Dry Mustard |
| 1 1/2 | ts | Salt |
| 1/8 | ts | Pepper |
| 1/4 | c | Shortening |
| 1/2 | c | Water |
| 1 | tb | Worcestershire Sauce |
* Round Steak should be 1/2' thick, and then cut into serving pieces.
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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.