Ranch Round Steak

3 lb Beef Round Steak *
1/4 c Flour
2 ts Dry Mustard
1 1/2 ts Salt
1/8 ts Pepper
1/4 c Shortening
1/2 c Water
1 tb Worcestershire Sauce

* Round Steak should be 1/2' thick, and then cut into serving pieces.

Trim excess fat from meat; slash edges to prevent curling. 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 1 to 1 1/4 hours or until meat is tender. Remove meat to platter. Skim excess fat from gravy. Drizzle gravey over meat and serve.

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