3 lbs. beef short ribs
Prepared mustard
Flour
2 tbsp. oil
1 tsp. salt
1/8 tsp. pepper
1 (10 oz.) can mushroom soup
1/4 c. water
1 lemon, sliced
1 tsp. Worcestershire sauce
2 med. onions, chopped
:
3 tbsp. flour
Water

Wipe ribs with damp paper towel. Spread mustard on meaty sides. Roll ribs in flour. Heat oil in large skillet or Dutch oven, add meat and cook until all sides are brown. Pour off drippings and season with salt and pepper. Add soup, water, lemon slices, Worcestershire sauce and onions to meat.

Cover tightly and cook slowly until tender, or about 2 hours on top of range over low heat or in oven at 350 degrees. If thick gravy desired, spoon off fat, add flour and water mixture and cook until thickened.