Preparation:
Trim fat from meat. Combine salt, dry mustard and pepper. Sprinkle over meat and pound with mallet. In heavy skillet, brown steak slowly on both sides in hot oil. Drain off excess fat. Drain mushrooms reserving 1/2 cup liquid. Add mushroom liquid and worcestershire sauce to skillet. Cover tightly and cook over very low heat for 1 3/4 to 2 hours or until tender. Last few minutes add mushrooms and heat through. Skim fat from sauce before serving. |
