Deviled Swiss Steak

 Deviled Swiss Steak

1- 3 pound round steak, cut 1 inch thick

2 teaspoons dry mustard

1½ teaspoon salt

¼ teaspoon pepper

2 tablespoons cooking oil

1 (4 ounce) can mushroom stems and pieces

1 tablespoon Worcestershire sauce

Trim excess fat from meat; remove bone. Cut meat in half for easier handling. Mix dry mustard, salt and pepper, sprinkle over the surface of the meat. Pound seasonings into both sides of the meat.  In a heavy 12 inch skillet quickly brown meat on both sides in hot oil. Remove pan from heat; spoon off excess fat. 

Drain mushrooms, reserving liquid. Add water to liquid, if necessary, to make ½ cup; add Worcestershire sauce. Pour liquid mixture over meat. Cover and simmer for 1 ¼ to 1 ½ hours or until the meat is tender. Add mushrooms, heat through. Transfer meat to a platter; cat each half into 4 pieces. Spoon the excess fat from pan juices, pour juices and mushrooms over meat. Makes 8 servings