1 lb. beef top round steak
1/8 tsp. salt
1/8 tsp. pepper
1-2 tsp. vegetable oil (optional)
1/4 c. water
1/2 tsp. beef bouillon granules
3/4 c. half & half
1 1/2 tsp. Dijon mustard

Trim excess fat from steak and reserve fat. With the back of a heavy knife, pound steak in a criss-cross pattern to flatten. Cut into serving size pieces. Sprinkle with salt and pepper.

Place a 10 inch non-stick skillet over medium-high heat. Rub inside of skillet with reserved fat to coat, adding oil if needed. When hot, quickly brown meat on both sides to desired doneness, reducing heat to medium if browning too quickly. Transfer meat to a warm platter, cover with foil and keep warm.

Add water and bouillon granules to skillet. Bring to a boil over high heat and boil for 1 minute, stirring to loosen particles from bottom of skillet. Stir in half & half and mustard. Cook and stir for 2-3 minutes or until sauce is reduced to about 1/2 cup and is slightly thickened. Spoon sauce over steak before serving.

Serve with French fries or potato nuggets and sauteed mushrooms with peas. Makes 4 servings.