Ranch Round Steak Recipe
Ingredients
3 pounds beef round steak, 1/2 inch thick, cut in serving size pieces
1/4 cup flour
2 teaspoons dry mustard
1 1/2 teaspoons salt
1/8 teaspoon pepper
1/4 cup vegetable shortening
1/2 cup water
1 tablespoon Worcestershire sauce
Directions
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 vegetable shortening.
Push meat to one side; stir in reserved flour mixture.
Combine water and Worcestershire; 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 warmed platter.
Skim excess fat from gravy; drizzle gravy over meat.
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 vegetable shortening.
Push meat to one side; stir in reserved flour mixture.
Combine water and Worcestershire; 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 warmed platter.
Skim excess fat from gravy; drizzle gravy over meat.
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