3 lb Round Steak,  1/2 " Thick
1/2 ts Salt Or To Taste
2 tb Cooking Oil Or As Needed
1 tb Worcestershire Sauce
2 tb Dry Mustard
1/4 ts Pepper
10 oz (1 cn) Mushroom Stems&Pieces
1/2 c  Dry Red Wine

Cut meat into small pieces. Trim all fat and membranes from pieces.
Pound each piece until 1/4-inch or less. Mix mustard and spices and
dredge meat on bith sides in mixture. Have large frying pan medium hot
with oil. Fry a few pices at a time 1 to 1/12 minutes on each side, until
golden brown. Keep warm. Drain mushrooms, reserving liquid, set aside.
Add mushroom liquid and Worcestershire sauce to pan. Simmer and scrape
off pan drippings. Add mushrooms and wine to liquid, heat, you may
thicken the liquid wit flour or cornstarch if desired, and serve over
meat.

NOTE:

Meat may be pounded ahead of time if desired. Refrigerate in single
layers or dry slightly before dredging as this will make it brown more
quickly.