1 lb. boneless round steak, 1/2 inch thick
1/4 c. all-purpose flour
1 tsp. salt
1/4 tsp. pepper
2 tbsp. butter
1 1/2 tbsp. Dijon mustard
1 tsp. Worcestershire sauce
3 tbsp. butter
2 c. thinly sliced mushrooms
1 sm. onion, thinly sliced
2 beef-flavored bouillon cubes
1/2 c. boiling water
1/4 c. brandy
1 tsp. Worcestershire sauce
Chopped fresh parsley (optional)

Trim excess fat from steak. Cut steak into 4 serving pieces; pound to 1/4 inch thickness. Combine flour, salt, and pepper; mix well. Dredge steak in flour mixture. Melt 2 tablespoons butter in a large skillet; add steak, and brown on both sides. Remove steak from skillet. Combine mustard and 1 teaspoon Worcestershire sauce, mixing well; spread on both sides of steak. Set aside.

Melt 3 tablespoons butter in skillet; add mushrooms and onion; saute until tender. Dissolve bouillon cubes in boiling water; stir into mushroom mixture. Add the brandy, 1 teaspoon Worcestershire sauce, and steak; cover, reduce heat, and simmer 20 minutes. Sprinkle steak with parsley, if desired. Yield: 4 servings.