Fork-tender braised round steak in a savory
Ranch Round Steak
1/4 cup all-purpose flour
2 teaspoons dry mustard
1 1/2 teaspoons salt
1/8 teaspoon ground black pepper
Approximately 3 pounds round steak
3 tablespoons vegetable oil
1/2 cup water
1 tablespoon Worcestershire sauce
Combine flour, dry mustard, salt and pepper
in medium bowl. Trim the excess fat from round steak; slash the
edges to prevent curling. Dredge the round steak in the flour
mixture. Reserve the remaining flour mixture.
Heat oil in a large skillet and brown
the steak on both sides.
Combine water and Worcestershire sauce
with the reserved flour mixture, stir to remove lumps.
Remove meat; add flour mixture to skillet.
Cook and stir until thick and bubbly. Reduce heat, return meat
to skillet. Cover, and simmer 1 to 1 1/4 hours, or until the
meat is tender. Serve hot.
Makes 8 servings.
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