1/2 c. all purpose flour
2 tsp. dry mustard
3 lb. beef round steak, cut 1" thick
2 tbsp. salad oil
1 (4 oz.) can mushroom stems & pieces
1 tbsp. Worcestershire sauce

Combine flour, 1 1/2 teaspoons salt, 1/4 teaspoon pepper and dry mustard. Sprinkle mixture over round steak and pound into meat with meat mallet. In heavy skillet, brown steak, slowly on both sides in hot oil. Drain off excess fat. Drain mushrooms; reserve liquid. Add water if needed to make 1/2 cup. Add mushroom liquid and Worcestershire sauce to meat in skillet. Cover tightly and cook over low heat for 1 1/4 to 1 1/2 hours, or until tender. Skim any fat from pan juices before serving. Garnish with parsley, if desired. Serves 6 to 8.