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• 3 pounds round steak, 1/2-inch thick
• 2 tablespoons dry mustard
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon ground black pepper
• 2 tablespoons vegetable oil
• 1 10-ounce can mushroom stems and pieces
• 1 tablespoon Worcestershire sauce
• 1/2 cup dry red wine

Cut meat into small serving pieces. Trim and discard all fat and membranes. Pound each piece until 1/4-inch thick. Mix mustard and spices and dredge meat on each side in mixture.

Heat oil in a large, medium-hot skillet. Fry a few pieces of steak at a time, 1 to 1-1/2 minutes on each side, until golden brown. Add more oil, only if necessary. Remove steak pieces from pan and keep warm.

Drain mushrooms, reserving liquid, and set aside. Add the mushroom liquid and Worcestershire sauce to skillet. At low heat, simmer liquid, scraping up any browned bits. Add the mushrooms and wine to the pan, heat and stir. Liquid may be thickened with flour or cornstarch, if desired, and served with meat.

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Note: Meat may be pounded ahead of time. Refrigerate in single layers (or between pieces of waxed paper). If dried slightly before dredging, meat will brown more quickly.