1 pound round steak
1/4 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoons butter
1-1/2 tablespoons prepared brown mustard
1 teaspoon Worcestershire sauce
2 cups mushrooms, sliced
1 onion, sliced
3 tablespoons butter
2 teaspoons instant beef bouillon
1/2 cup water, boiling
1/4 cup brandy
1 teaspoon Worcestershire sauce
Hot cooked rice for accompaniment
Trim round steak and pound to 1/4-inch thickness.
Combine flour, salt, and pepper; mix well. Dredge the steak in the flour mixture.
Melt 2 tablespoons butter in a large skillet; add the steak and brown on both sides. Remove the steak from the skillet.
Combine prepared brown mustard and 1 teaspoon worcestershire sauce; spread on both sides of the steak.
Saute thinly sliced mushrooms and thinly sliced onion in 3 tablespoons butter until tender.
Dissolve beef bouillon cubes in boiling water; stir into the mushroom mixture. Add brandy, 1 teaspoon worcestershire sauce, and the steak. Cover, reduce the heat, and simmer for 20 minutes.
Serve with rice.
Makes 4 servings.