Deviled Swiss Steak

By McLean

Ingredients

• 1 3-lb. round steak, cut 1-inch thick
• 2 teaspoons dry mustard
• 1 1/2 teaspoons salt
• 1/4 teaspoon pepper
• 2 tablespoons cooking oil
• 1 (4 oz.) can mushroom stems and pieces
• 1 tablespoon Worcestershire sauce

Preparation

Step 1

Trim excess fat from meat. Cut meat in half crosswise for easier handling. Mix dry mustard, salt and pepper. Pound the seasonings into meat.

In a heavy 12-inch skillet, quickly brown the steak on both sides in hot oil. Drain off excess fat.

Drain mushrooms, reserving liquid. Add water, if needed, to equal 1/2 cup. Add mushroom liquid and Worcestershire sauce to skillet. Cover and simmer until meat is tender (about 1 1/4 to 1 1/2 hours).

During last few minutes, add mushrooms and heat through. Skim fat from pan juices before serving.