Deviled Swiss Steak

1. 1

   Trim excess fat from meat; cut meat in half crosswise for easier handling.

2. 2

   Mix dry mustard, salt and pepper; pound seasonings into meat.

3. 3

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

4. 4

   Drain mushrooms, reserving liquid.

5. 5

   Add water, if needed, to equal 1/2 cup.

6. 6

   Add mushroom liquid and Worcestershire sauce to skillet. Cover; simmer until meat is tender, 1 1/4 to 1 1/2 hours.

7. 7

   During the last few minutes, add mushrooms; heat through.

8. 8

   Skim fat from pan juices before serving.

No additional tips available.