Western Round Steak

  • 1 ½ to 2 pound round steak, cut in serving size pieces
  • ¼ cup flour
  • 2 teaspoons dry mustard
  • 1 ½ teaspoons salt
  • 1/8 teaspoon ground black pepper
  • ¼ cup canola or olive oil
  • 1 cup water
  • 2 Tablespoons Worcestershire sauce

Trim excess fat from meat; slash edges to prevent curling. Combine flour, dry mustard, salt, and pepper.

In skillet, brown meat on each side and remove meat from skillet. Add flour mixture into the skillet and stir into the oil in the skillet. Slowly, add water and stir until smooth, thickened, and bubbly; reduce heat.

Add meat, cover and simmer for 1 to 1 ¼ hour or until meat is tender. Skim excess fat from gravy; drizzle gravy over meat.