Prep 10 mins
Cook 1 hr 30 mins
- 3 lbs beef round steak (Round Steak should be 1/2-inch thick, and then cut into serving pieces)
- 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 sauce
- 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 gravy over meat and serve.
Quick and delicious! I also added some extra water. Thanks for sharing!
We've been making this recipe for decades, and it's a family favorite. However, we've always added extra water. It will help with the dryness of the meat. This is a great recipe for an electric skillet.
I thought this was OK. I didn't really care for the flavor,it seemed to be missing something, and the steaks were overcooked, with a dry texture after 1 hour of simmering. I did not deviate form the recipe, I made it as is with no substitutions. Sorry, I will not be making again.