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Ingredients
- 2 Tbl Flour
- 1 Tbl Dry Mustard
- 1/2 tsp Pepper
- 1 1/2 to 2 lb Beef Bottom Round Steak
- 2 Tbl Oil
- 1 cup Water
- 1 Tbl Worcestershire Sauce
- 1 tsp Instant Beef Bouillon Granules
- 2 4 oz cans Whole Mushroom drained
Ingredients
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Instructions
- In a small bowl combine flour, mustard and pepper. Sprinkle half of the flour mixture over one side of steak; cover with clear plastic wrap and pound with flat side of meat mallet. Repeat on other side with remaining flour mixture. Discard plastic wrap.
- In a large skillet brown steak on both sides in hot oil. Drain off fat Combine water, Worcestershire sauce and bouillon; pour over steak, Spread mushrooms over steak. Bring to boiling; reduce heat. Cover and cook over low heat 1 1/4 to 1 1/2 hours, or till tender.
- Transfer steak and mushrooms to a serving platter. Skim fat from juices; spoon some of the juices over steak. Pass remaining juices.
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