1/4 c. flour
1 1/2 tsp. dry mustard
1 (3 lb.) beef round steak, cut into 1 1/2" thick
1/4 c. salad oil
1 tbsp. Worcestershire sauce or more to taste
1 (3 oz.) can mushrooms, drained

Combine flour, salt, 1/4 teaspoon pepper and dry mustard. Sprinkle over round steak and pound into meat with mallet.

In heavy skillet, brown steak slowly on both sides in hot oil. Combine 1/2 cup water and Worcestershire sauce. Add to browned meat. Cover and cook over low heat for 1 3/4 - 2 hours or until tender.

Remove steak to warm platter. Heat mushrooms in small amount of butter. Serve with steak. Skim fat from meat juices. Serve juices with steak. Serve with rice.