Ranch Round Steak1 (3 pound) round steak
1/4 cup flour
2 teaspoons dry mustard
1 1/2 teaspoons salt
1/8 teaspoon pepper
1/4 cup shortening
1/2 cup water
1 tablespoon Worcestershire sauceCut steak into serving-size pieces; trim away excess fat and pound to tenderize.Combine flour, dry mustard, salt and pepper; use to coat meat. Reserve remaining flour mixture.In skillet, brown meat, half at a time, on both sides in hot shortening. Push meat to one side; stir in reserved flour mixture.Combine water and Worcestershire sauce; stir into skillet mixture. Cook and stir until thickened and bubbly, reduce heat. Cover and simmer for about 1 hour or until meat is tender. Remove meat to platter.Skim excess fat from gravy. Drizzle gravy over meat and serve.Serves 8.
1/4 cup flour
2 teaspoons dry mustard
1 1/2 teaspoons salt
1/8 teaspoon pepper
1/4 cup shortening
1/2 cup water
1 tablespoon Worcestershire sauceCut steak into serving-size pieces; trim away excess fat and pound to tenderize.Combine flour, dry mustard, salt and pepper; use to coat meat. Reserve remaining flour mixture.In skillet, brown meat, half at a time, on both sides in hot shortening. Push meat to one side; stir in reserved flour mixture.Combine water and Worcestershire sauce; stir into skillet mixture. Cook and stir until thickened and bubbly, reduce heat. Cover and simmer for about 1 hour or until meat is tender. Remove meat to platter.Skim excess fat from gravy. Drizzle gravy over meat and serve.Serves 8.
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