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• 2 pounds round steak (at least 1/2-inch thick, cut into serving pieces)
• 1/4 cup all-purpose flour
• 2 teaspoons dry mustard
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 cup vegetable oil
• 1/2 cup water
• 1 tablespoon Worcestershire sauce

Trim excess fat from steak, and slash edges to prevent curling. Combine flour, dry mustard, salt and pepper, and use to coat steak pieces. Reserve remaining flour mixture.

In skillet, brown steak pieces on each side in hot oil. Lower heat to simmer. Combine water and Worcestershire sauce and add to skillet. Cover tightly and simmer on lowest heat for 1 hour until steak is tender. Remove to platter and keep warm.

Sprinkle reserved flour mixture in skillet. Over medium heat, quickly mix flour mixture with pan juices, mashing out any lumps. Gradually add 1/2 to 1 cup water, stirring constantly, until gravy thickens and reaches desired consistency. Drizzle gravy over steak and serve.

Makes 4 or 5 servings, depending upon appetites.