3 lbs. beef round steak, cut 1/2 inch thick
1/2 c. all-purpose flour
2 tsp. dry mustard
1 1/2 tsp. salt
1/4 c. cooking oil
1 tbsp. Worcestershire sauce

Trim excess fat from meat; cut into serving-size pieces. Slash edges to prevent curling.

Combine flour, dry mustard, salt, and 1/8 teaspoon pepper; use to coat meat. Reserve remaining lour 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 until thicken and bubbly; reduce heat. Cover and simmer meat in gravy 1 to 1 1/4 hours or until tender. Transfer meat to warm serving platter.

Skim excess fat from gravy; drizzle gravy over meat or, if desired, pass with meat. Serves 8.